This right here is homemade duck pastrami halfway through the cooking process. Those spices, that delish brown color….makes me hungry! Sadly we can’t eat it now.

Duck pastrami is a whole week’s commitment—first brining for 48 hours, then slow roast for 1 1/2 hours, then a weeklong storage in the refrigerator. That’s right, we can’t even slice it until next weekend. Recipe is from Emeril Lagasse. Let’s see if he knows his duck as well as my duck obsessed boyfriend.

by