Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, duckstrami with smashed cucumbers. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Drain the liquid from the cucumber and top with chili dressing. Bring to the boil and simmer for. Chop into bite-sized pieces and transfer to a bowl.
Duckstrami with Smashed Cucumbers is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Duckstrami with Smashed Cucumbers is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. 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
- Prepare 1 tbsp garlic powder
- Make ready 4 juniper berries, ground
- Prepare 2 bay leaves, finely crushed
- Get 2 tsp ground coriander
- Prepare 1 tsp paprika
- Get 1 tsp mixed spice
- Prepare 1 tsp cracked black pepper
- Prepare 4 spring onions, trimmed and cut diagonally, to garnish
- Prepare steamed jasmine or long-grain rice, to serve
- Get for the rub
- Take 2 tsp coriander seeds, toasted and crushed
- Prepare 2 tsp cracked black pepper
- Take vegetable oil, for brushing
I saw this on Saturday Kitchen Live when Sam Evans and Shauna Guinn showcased this recipe it looks so delicious and intriguing I had to give it a go, I wasn't disappointed #mycookbook. Duckstrami with smacked cucumber by Sam Evans and Shauna Guinn. Chicken fried steaks with buttery spring greens by Sam Evans and Shauna Guinn. Shrimp and grits Smashed cucumbers release different flavor compounds.
Steps 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
Chef John's salad is a great summer side dish and pairs perfectly with grilled meat or seafood. But I could also see this being great with warm pork belly and boa buns. feel free to make your own and I would love to see y. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar.
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