Yield: 1 servings
|1 tablespoon||Black peppercorns|
|3 teaspoons||Dried thyme|
|3 \N||Bay leaves; crushed|
|1 teaspoon||Whole cloves|
|2 tablespoons||Garlic; minced|
|1 teaspoon||Whole juniper berries|
|⅓ cup||Crushed juniper berries|
|½ cup||Light brown sugar; packed|
|½ cup||Kosher salt|
|1 \N||Duck breast; boneless, split ~2.25 lbs|
|¼ cup||Coarsely ground pepper|
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 (smoker) 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 ⅔ 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 (in smoker) 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.
He serves this on french bread with provolone, mustard and onion marmalade.
Recipe by: Emeril Lagasse
Posted to bbq-digest by Kit Anderson <<kitridge@...> on Apr 08, 1999, converted by MM_Buster v2.0l.