Best 4 Duck Pastrami Pickled Red Onion Mustard Rye Toast Recipes

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Indulge in the captivating flavors of our succulent duck pastrami, a culinary masterpiece that harmonizes the richness of duck with the distinct smokiness of pastrami. Accompanied by a symphony of pickled red onion, grainy mustard, and toasted rye bread, this dish tantalizes taste buds with a delightful interplay of textures and flavors.

Embark on a culinary journey as we guide you through the art of crafting this delectable delicacy, from brining and smoking the duck to assembling the perfect sandwich. Discover the secrets behind the tangy pickled red onion, the zesty grainy mustard, and the perfect balance of spices in our homemade pastrami rub.

Within this comprehensive guide, you'll find a treasure trove of additional recipes that elevate your duck pastrami experience. Create a flavorful base with our homemade rye bread recipe, ensuring a sturdy foundation for your sandwich. Elevate your taste buds with our selection of mustards, ranging from classic yellow mustard to a spicy brown mustard that adds a fiery kick. Take your pickling skills to the next level with our guide to pickled vegetables, transforming ordinary onions into a vibrant and tangy accompaniment.

Whether you're a seasoned culinary enthusiast or embarking on your first culinary adventure, this comprehensive guide provides all the knowledge and recipes necessary to create an unforgettable duck pastrami sandwich that will leave a lasting impression.

Let's cook with our recipes!

DUCK MOUSSE TOAST



Duck Mousse Toast image

Provided by Amy Pottinger

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 22

2 crowns broccoli
4 cloves garlic, minced
1/2 shallot, minced
1 tablespoon red wine vinegar
Lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/4 cup whole milk
Toast Points:
1 loaf white bread
Olive oil
Salt
1 1/2 cups duck mousse
1/4 cup heavy cream
2 tablespoons diced pimientos
1 tablespoon lemon juice
Salt and pepper
1/2 cup packed micro-parsley
2 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Salt

Steps:

  • For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt.
  • Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
  • Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
  • For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally.
  • For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste.
  • For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste.
  • To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle.

BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS



Bratwurst and Knockwurst with Rye Toast Points image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Water
1 teaspoon sea salt
4 bratwurst (recommended: Usingers' brand)
4 knockwurst (recommended: Usingers' brand)
8 to 10 red potatoes
2 tablespoons butter
1 tablespoon chives, minced
Salt and pepper
4 slices rye toast
1 tablespoon herb butter
8 ounces sauerkraut
4 ounces German mustard

Steps:

  • In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
  • Preheat a grill.
  • Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
  • Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
  • Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES



Pastrami Sandwiches with Onion Rings and Quick Pickles image

Pastrami on rye is the ultimate classic Jewish deli sandwich that I loved eating late at night at Katz's when I lived in New York. Pastrami is made from either the deckel, navel, or brisket cut of beef, and is brined, smoked, and steamed, which infuses it with sooo much addictive flavor. In this version I topped mine with onion rings because YOLO. They add crunch and sweetness too.

Provided by Molly Yeh

Categories     main-dish

Time P1DT17h20m

Yield 6 servings

Number Of Ingredients 31

1 cup kosher salt
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons pickling spice
1 tablespoon mustard seeds
1 tablespoon pink curing salt (not pink Himalayan salt)
4 cloves garlic, crushed and peeled
1/4 cup plus 1 tablespoon coriander seeds
One 3- to 3 1/2-pound piece brisket, with the fat cap (ask for the flat cut of the brisket, not the point cut)
1/4 cup black peppercorns
2 tablespoons smoked paprika
Sliced rye bread, for serving
Deli mustard, for serving
Onion Rings, recipe follows
Pickles, recipe follows
Canola oil, for frying
1 cup all-purpose flour
2 large eggs, whisked
1/2 cup panko breadcrumbs
1/2 cup regular breadcrumbs
1 large onion, sliced into 1/4-inch rings
Kosher salt
1 cup distilled white vinegar
1 tablespoon kosher salt
2 teaspoons mustard seeds
1 teaspoon granulated sugar
1 teaspoon black peppercorns
1 clove garlic, crushed and peeled
3 Persian or small kirby cucumbers, sliced about 1/4-inch thick
2 red chiles, thinly sliced
1/4 cup fresh dill sprigs

Steps:

  • Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.)
  • When you are ready to cook the brisket, preheat the oven to 300 degrees F.
  • Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.
  • Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.)
  • Heat 1 inch oil in a pan to 350 degrees F.
  • Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt.
  • Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.)

EGGS WITH HASH BROWNS, BACON AND RYE TOAST



Eggs with Hash Browns, Bacon and Rye Toast image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

1/2 pound thick-cut bacon
2 Yukon gold potatoes, cut into 1/2-inch cubes
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 onion, diced
1 clove garlic, minced
2 to 3 hot cherry peppers, seeds removed and chopped
1/2 small bunch chives, sliced
1 tablespoon white vinegar
2 large eggs
2 slices rye bread
Butter, for the toast

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
  • Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
  • While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
  • Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
  • Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
  • Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!

Tips:

  • To save time, you can purchase pre-made duck pastrami at your local deli.
  • If you are unable to find rye bread, you can substitute pumpernickel or sourdough bread.
  • To make the pickled red onions, you can use any type of vinegar you like. White vinegar, apple cider vinegar, and red wine vinegar are all good options.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the red onions.
  • To make the mustard, you can use any type of mustard you like. Dijon mustard, yellow mustard, and brown mustard are all good options.
  • If you don't have a food processor, you can finely chop the shallots and garlic by hand.
  • To assemble the sandwiches, spread a layer of mustard on each slice of bread. Top with duck pastrami, pickled red onions, and arugula.
  • Serve the sandwiches immediately or wrap them in plastic wrap and store them in the refrigerator for later.

Conclusion:

Duck pastrami sandwiches are a delicious and easy-to-make lunch or dinner option. They are perfect for picnics, potlucks, or simply enjoying at home. With a few simple ingredients and a little bit of time, you can create a sandwich that is sure to impress your friends and family.

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