Duck Pastrami, Pecan-Duck Jus, Grilled Radicchio, Duck Heart Skewer

Adapted by
December 2020


Pastrami Brine:
600 grams salt
75 grams pink salt
450 grams sugar
3 bay leaves
1 head garlic
20 grams fennel seeds
20 grams anise seeds
40 grams black peppercorns
1 bunch tarragon
1 orange peel
Duck Pastrami:
1 duck breast
300 grams red wine
200 grams coriander
100 grams brown mustard seeds
Braised Radicchio:
1 head radicchio, halved lengthwise
450 grams red wine
450 grams sugar
20 grams salt
Pecan Duck Jus:
(Yield: 12 quarts)
50 pounds duck feet
50 pounds duck bones
3 kilograms halved onions
1 kilogram carrots
1 kilogram celery
10 bay leaves
100 grams thyme
500 grams tomato paste
100 grams parsley stems
50 grams black peppercorns
1 pound butter
4 tablespoons pecan oil
4 quarts chopped, toasted pecans
2 quarts chopped figs
Herb Oil:
1 quart parsley
1 quart chives
1 quart bay leaves
1 quart grapeseed oil
Grilled Radicchio:
1 head radicchio, cut into sixths
Grapeseed oil
Black pepper
Duck Heart Skewers:
Duck hearts, aorta and valves removed, halved, and rinsed
Radicchio, chopped into skewer-able pieces
Figs, halved
To Assemble and Serve:
Chopped chives
Figs, halved


For the Pastrami Brine

In a large bowl, combine salts, sugar, bay leaves, garlic, fennel, anise, peppercorns, tarragon, orange, and 7½ liters water. 

For the Duck Pastrami

Place duck in a large, nonreactive container. Pour in Pastrami Brine until duck is submerged. Brine duck 48 hours. Prepare a smoker with hickory wood chips at 167F. Remove duck from brine and semi-dry. In a medium bowl, combine remaining ingredients for the duck rub. Generously season duck with rub. Transfer duck to smoker and smoke 2 hours. Remove from smoker and set aside.

For the Braised Radicchio

Preheat oven to 325°F. In a medium pot, combine wine, sugar, salt, and 450 grams water. Stir and bring to a boil until sugar has dissolved. To a braising pan, pour braising liquid over radicchio. Braise in the oven for 1 hour. Let cool, then chop. Set aside.

For the Pecan-Duck Jus

Preheat oven to 425°F. Roast bones until golden brown. Transfer bones to a large pot and add remaining ingredients and enough water to cover ingredients. Over high heat, bring broth to a boil. Reduce temperature and simmer overnight. Strain broth to a medium saucepan and reduce to 8 quarts. Mount in butter and simmer 30 minutes. Stir in remaining ingredients, plus 2 quarts Braised Radicchio. Remove from heat and set aside.

For the Herb Oil

To a Vitamix blender, blend all ingredients until smooth. Transfer to a hot pan and cook all the moisture out. Strain through a coffee filter, cool, and set aside. 

For the Grilled Radicchio

Prepare a coal-fired grill. Lightly blanche radicchio in salted water. Season radicchio with oil, salt and pepper and transfer to grill. Grill until lightly charred. Set aside.

For the Duck Heart Skewers

In a nonreactive container, brine hearts in Pastrami Brine for 12 hours; remove from brine. Skewer in order of heart, radicchio and fig, alternating until you have 3 hearts on 1 skewer. Grill on coal-fired grill, dipping into Pecan-Duck Jus every couple of minutes to form a glaze. Once cooked, transfer skewers to serving plates, 2 skewers per plate. 

To Assemble and Serve

Slice Duck Pastrami. To a serving plate, place 2 pieces Grilled Radicchio followed by 5 slices Duck Pastrami. Spoon over with Duck Jus and Herb Oil and garnish with chives and figs. Serve with Duck Heart Skewers.