Duck Pastrami

When I think of pastrami, I picture beef slices in a sandwich with some coleslaw.  This recipe took it to another place.  A delicious place.

Duck Pastrami with Rapini

I made new friends with juniper berries but do they like to play hard to get.  I wandered in the grocery store a few times and just about to give up on this recipe when I finally spotted dried ones in the spice aisle.

Fun fact: gin is made from juniper berries.

The only challenge with this recipe was that I had to wait 48 hours for brining.  It was definitely worth the wait.  The flavour was rich and the meat was tender.  I would have preferred the meat to be slightly more rare, mine was in the oven for about 14 minutes.

A side dish of sauteed rapini with garlic was served as suggested by Chef Froggett.

http://www.theglobeandmail.com/life/food-and-wine/recipes/keith-froggetts-duck-pastrami/article4632449/

Duck 9/10
Rapini 7.5/10