Juniper Duck Breast Pastrami

Make your own pastrami! Easy? Yes. Impressive? Yes. Delicious? YES!!!! This pastrami will bring Pacific Northwest flavors to your charcuterie board and guests clamoring for more. Juniper berries impart sweet, piney flavors with citrus top notes that play perfectly with European Coriander Seed. The smoky layers on the crust hint at a campfire flavored with Alderwood Smoked Salt and Upper Left Madrona Smoked Honey. This pastrami has turned many into duck lovers and will be the first to go on your smorgasbord. Use for charcuterie plates, sandwiches and pasta dishes. Tasty cold.

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Asian Tea Glazed Duck Breast

This Asian Tea Glazed Duck Breast is the perfect dish to celebrate the Lunar New Year. The glaze is seasoned with our Asian Tea Rub, combining bold, pine-smoked Lapsang Souchong tea with hints of cinnamon, pepper, ginger, orange and brown sugar. The glaze is easy to put together and the sweet and smoky flavors are balanced with a bit of sour from tamarind paste. We served the duck on a bed of leek and celery root puree alongside crunchy fennel slaw. We were lucky enough to have a duck cooking coach on hand, thanks Scott! The result was a perfectly cooked breast with a thin and even layer of crispy fat on the outside. Follow the cooking instructions closely and you will enjoy the results. This meal will set the tone for a spectacular 2020. Happy New Year!

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Melange Classique

This fanciful French blend combines nutmeg and pepper with a healthy harvest from the herb garden, to satisfy all your taste buds. Melange Classique is an all purpose seasoning for stews and roasts, pate, stuffing and bean dishes. Melange Classique will work well as a rub on any meat, particularly lamb, duck and pork.

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