Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, duckstrami with smashed cucumbers. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice and ginger sauce on the side.
Duckstrami with Smashed Cucumbers is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Duckstrami with Smashed Cucumbers is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have duckstrami with smashed cucumbers using 16 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Duckstrami with Smashed Cucumbers:
- Take 2 duck breasts, skin on
- Take 20 g/¾oz fine sea salt
- Make ready 2 tsp soft dark brown sugar
- Make ready 1 tbsp garlic powder
- Take 4 juniper berries, ground
- Take 2 bay leaves, finely crushed
- Make ready 2 tsp ground coriander
- Get 1 tsp paprika
- Prepare 1 tsp mixed spice
- Take 1 tsp cracked black pepper
- Make ready 4 spring onions, trimmed and cut diagonally, to garnish
- Prepare steamed jasmine or long-grain rice, to serve
- Take for the rub
- Make ready 2 tsp coriander seeds, toasted and crushed
- Take 2 tsp cracked black pepper
- Prepare vegetable oil, for brushing
However, after plating up, they slid the meal over to Matt but he immediately called out what they had just done. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Cut each piece in half lengthwise. On a work surface, place a piece of.
Instructions to make Duckstrami with Smashed Cucumbers:
- To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours.
- To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest.
- To serve, slice the duck breasts, Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice
Bring out the cast iron skillet or even just a heavy pot and give them a healthy smack or two. While the cucumbers for this salad could be daintily sliced or diced, they're instead smashed. Peeled cucumber pieces are lightly crushed with a heavy pot or skillet, which breaks down. This quick-pickled cucumber is a classic Chinese dish. This version of the recipe, from Saveur contributor Pang-Mei Natasha Chang's story "The Welcoming Table," is based on one made by her aunt, Constance D.
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