Local Chef Appears on Hell's Kitchen

This recipe is courtesy of Jared Bobkin, Executive Chef at Local Kitchen and Bar:

Duck Pastrami

Duck Pastrami Cure

½ cup ground black pepper

½ cup ground coriander

3 cups salt

½ cup brown sugar

¼ cup ground juniper

3 tbsp pink salt

2 tbsp ground clove

2 tbsp garlic powder

Mix and combine.  Store in airtight container, label and date.

Using the “duck pastrami cure” liberally season the duck breast and place them on a wire rack on a sheet tray.  Allow to cure for 5-7 days.  After 5-7 days take the “duck rub” and heavily coat the entire duck breast.

Duck Rub

2 cups fresh cracked black pepper

2 cups medium ground coriander

1 cup fresh ground juniper

Smoke the duck breast at 220 degrees for 1 hour or until a probe thermometer reads 145 degrees. Remove from smoker and chill in cooler on a speed rack.  Once fully chilled wrap individually and freeze until needed.

Rye Cavatelli Dough                                       
                                       
1x Yield:             1x        2x        1/2x           
                                       
Bread Flour            54    oz    108    oz    27    oz        Combine dry ingredients in mixer.
Rye Flour            54    oz    108    oz    27    oz        Make a well in the middle and add wet
Duram Flour            54    oz    108    oz    27    oz        ingredients.
Caraway            4    oz    8    oz    2    oz        Mix until dough comes together and
Salt            2.5    oz    5    oz    1.25    oz        mix for an additional 5 minutes.
                                       
Eggs            50    oz    100    oz    25    oz        Allow dough to rest overnight or for
Water            50    oz    100    oz    25    oz        at least one hour.
                                       
                                        Roll and cut into 1/2" x 1/2" x 1/2"
                                        strips. Feed strips through cavatelli
                                        roller. Toss cavatelli lightly in flour
                                        Freeze until hard.