This is perhaps our ‘signature’ product one that is unique to Phoenix Smokery and with which we won a coveted Great Taste 3star award prior to the smokery fire.
We take the finest quality free range duck which we cure for a couple of days in a range of spices including juniper, coriander, and other Asian style spices. We cure using traditional curing methods with no artificial flavourings, additives, or preservatives After the curing is complete the duck is coated in a rub of pepper and other Asian spices before. It is then gently cold smoked to ensure the smoky flavour penetrates deep inside the duck breast. Before gently cooking at a low temperature in our smoke kilns. Before slicing by hand
The result is a uniquely different tasting duck with a similar texture to pastrami (hence the name) with a spicy, peppery edge which perfectly complements the duck.
Great sliced in a salad or maybe as part of a mixed charcuterie board with other meats and perhaps some smoked cheeses. Whole breasts can be reheated and sliced / eaten in many ways.
We do not freeze our products so it’s perfect to freeze at home.