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1 tb Black peppercorns
3 ts Dried thyme
3 Bay leaves; crumbled
1 ts Whole cloves
2 tb Minced garlic
1 ts Whole juniper berries; plus
1/3 c Crushed juniper berries
4 c Water
1/2 c Packed light brown sugar
1/2 c Kosher salt
1 Whole Boneless duck breast –
-(abt 2 1/2 lbs); split in
-half
1/4 c Coarsely-ground black pepper
1 Loaf of crusty French bread
1/4 c Creole mustard
6 sl Provolone cheese
1 c Onion Marmalade; see * Note
* Note: See the “Onion Marmalade” recipe which is included in this
collection.
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves,
garlic, and whole juniper berries. In a saucepan, over medium heat, combine
the water, brown sugar and salt. Bring to a boil and stir to dissolve the
sugar and salt. Remove from the heat and add dry spice mixture and steep
for 1 hour.
Place the duck breast in a glass or plastic container. Pour the seasoned
brine to cover the breasts completely. Cover and refrigerate for 48 hours,
turning the breasts a couple of times. Remove the duck breasts from the
brine and rinse thoroughly with cool water. Pat dry with a towel.
Preheat the oven to 250 degrees.
Combine the crushed juniper berries and ground black pepper in a small
bowl. Using the palm and heel of your hands, press 2/3 of the berry and
pepper mixture into the underside of the breasts. Press the remaining
mixture onto the skin side. Place the breasts, skin-side down, on a rack in
a roasting pan and roast for 1 hour. Remove and let cool for 30 minutes.
Wrap the breasts tightly in plastic wrap and place in an airtight
container. Store in the refrigerator for at least 1 week before using.
To serve, remove the meat and slice thin. Slice the French bread in half
horizontally. Smear the Creole mustard on cut sides of the bread. Lay the
slices of the duck on one side of the bread. Lay the slices of cheese over
the duck. Top the cheese with the Onion Marmalade. Slice the sandwich and
serve.
Yields
6 Servings
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