1 tb Black peppercorns
3 ts Dried thyme
3 Bay leaves; crushed
1 ts Whole cloves
2 tb Garlic; minced
1 ts Whole juniper berries
1/3 c Crushed juniper berries
4 c Water
1/2 c Light brown sugar; packed
1/2 c Kosher salt
1 Duck breast; boneless, split
1/4 c 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 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 (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
on Apr 08,
1999, converted by MM_Buster v2.0l.