Hey everyone, I hope you are having an amazing day today. 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’m gonna make it a bit tasty. This will be really delicious.
Duckstrami with Smashed Cucumbers is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Duckstrami with Smashed Cucumbers is something that I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few ingredients. You can cook duckstrami with smashed cucumbers using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Duckstrami with Smashed Cucumbers:
- Make ready 2 duck breasts, skin on
- Prepare 20 g/¾oz fine sea salt
- Make ready 2 tsp soft dark brown sugar
- Prepare 1 tbsp garlic powder
- Prepare 4 juniper berries, ground
- Make ready 2 bay leaves, finely crushed
- Take 2 tsp ground coriander
- Make ready 1 tsp paprika
- Get 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
- Prepare for the rub
- Prepare 2 tsp coriander seeds, toasted and crushed
- Make ready 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.
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
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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