Roasted duck club

Yield: 4 servings

Measure Ingredient
2.00 duck breast -; (8 oz ea)
¼ cup kosher salt
¼ cup cracked black pepper
½ cup molasses; plus
2.00 tablespoon molasses
4.00 whole garlic cloves; peeled
8.00 juniper berries
8.00 black peppercorns
8.00 slice brioche bread; toasted
½ cup garlic aioli; see * note
12.00 thin slices brie cheese -; (abt 4 to 6 oz total)
12.00 slice crispy apple smoked bacon
½ recipe maw maw's slaw; see * note

* Note: See the "Garlic Aioli" and "Maw Maw's Slaw" recipe which are included in this collection.

Rub the duck breasts with salt and black pepper. Place the duck in the refrigerator and cure for 1 day. Remove the duck breasts from the refrigerator and rinse off the salt. Place the ducks in a small glass container and cover with the molasses, garlic cloves, juniper berries, and peppercorns. Marinate the duck breast for 2 days. Remove the duck from the refrigerator and strain off the marinade. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, place duck breast skin-side down and sear in the fat until crispy, about 4 to 5 minutes. Turn the duck breast over and place in a hot oven.

Roast the breast in a preheated 400 degree oven for about 5 minutes for medium-rare. Remove from the oven and allow the meat to rest for a couple of minutes before slicing. Slice the breast on the bias into 1-inch pieces. Spread each piece of bread with the Garlic Aioli. Lay three slices of cheese on one piece of bread. Lay three slices of bacon on top of the cheese. Arrange 4 ounces of the sliced duck on top of the bacon. Mound ½ cup of the Maw Maw's Slaw on top of the duck. Place a piece of the toast on top of the slaw. Repeat the above process for the other sandwiches. Slice the sandwiches diagonally and serve. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-15-1998

Recipe by: Emeril Lagasse

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