duck pastrami with tomato- molasses sauce - gas grill with cast iron grates

For this recipe, the stove cast iron smokers work well.
There are cast iron smokers in cookware stores and shops.
You can also use a gas or charcoal grill with soaked pecans or apple slices.
Chef Jason Santos on the square suggested using moldy duck breasts, which are fuller than other varieties.
Be sure to give the duck 24 hours.
Remove thick fat and skin layers and the finished meat is more attractive once it cools down.
Put salt, sugar, coriander, garlic powder and pepper in a medium bowl.
Stir with water and dissolve salt and sugar. Let it cool.
Keep the duck, cover and cold for at least 24 hours.
Prepare for smokers according to the manufacturer's instructions.
To use a charcoal or gas grill, fill the smoker's box with wood chips soaked in water for 30 minutes and prepare low heat for the grill.
Charcoal: Set the smoker box on charcoal.
Come on: place the box on top of the triangular flavor strip.
Place the pot with duck breast on the cooking grate and place it on--
Not directly. -the smoker box.
Covered grill.
Smoke duck breasts for 1 1/2 to 2 hours or until they are fully cooked and the meat thermometer inserted into the center of the breast reaches 160 degrees (
The meat is pink).
Cool the breast to room temperature and refrigerate.
Cut into slices with tomatoes
Syrup sauce or mustard.
In a pan, mix the butter and syrup with medium heat.
Add tomatoes and cook for 8 to 10 minutes when the butter melts, or until it is thickened.
Add salt and chili sauce.
Room temperature or cold storage (
The sauce is thick when it's cold).