Total Steps
3
Ingredients
12
Tools Needed
5
Ingredients
- 1 breast Duck breast, boneless, split, 2.25 lbs
- 1 cup Coarsely ground pepper
- 1 cup Kosher salt
- 1 cup Light brown sugar, packed
- 4 cups Water
- 1 cup Crushed juniper berries
- 1 teaspoon Whole juniper berries
- 2 tablespoons Garlic, minced
- 1 teaspoon Whole cloves
- 3 leaves Bay leaves, crushed
- 3 teaspoons Dried thyme
- 1 tablespoon Black peppercorns
Instructions
Step 1
In a small <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium <a href="/technique/XZFHRHHF/heat">heat</a>, combine the water, <a href="/technique/D434P8MH/brown">brown</a> sugar and <a href="/technique/DPSVTKVY/salt">salt.</a> Bring to a <a href="/technique/W7VKDJHH/boil">boil</a> and <a href="/technique/DRM2WPZ4/stir">stir</a> to <a href="/technique/PXKXVQTM/dissolve">dissolve</a> the sugar and <a href="/technique/DPSVTKVY/salt">salt.</a> Remove from the <a href="/technique/XZFHRHHF/heat">heat</a> and add <a href="/technique/RF7SRX43/dry">dry</a> spice mixture and <a href="/technique/T7TGWF4B/steep">steep</a> for 1 hour. Place the duck breast in a glass or plastic container. Pour the <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> <a href="/technique/DFSQBR2P/brine">brine</a> to cover the breasts completely. Cover and <a href="/technique/ZSSVQ6FG/refrigerate">refrig
Step 2
<a href="/technique/H3S4YV46/preheat">Preheat</a> the oven (smoker) to 250 degrees. Combine the <a href="/technique/LTSH5D6W/crushed">crushed</a> juniper berries and <a href="/technique/5YGQYH5K/ground">ground</a> black pepper in a small bowl. Using the palm and heel of your hands, <a href="/technique/4NXSJQ3D/press">press</a> 2/3 of the berry and pepper mixture into the underside of the breasts. <a href="/technique/4NXSJQ3D/press">Press</a> the remaining mixture onto the <a href="/technique/8YHHJCST/skin">skin</a> side. Place the breasts, <a href="/technique/8YHHJCST/skin">skin</a> side down, on a rack in a <a href="/technique/P5CFVDV7/roasting">roasting</a> pan (in smoker) and <a href="/technique/P5CFVDV7/roast">roast</a> for 1 hour. Remove and let <a href="/technique/GZFHJC5K/cool">cool</a> for 30 minutes. <a href="/technique/X75YQJ6B/wrap">Wrap</a> the breasts tightly in plastic <a href="/technique/X75YQJ6B/wrap">wrap</a> and place in an airtight container. <a href="/technique/36R8
Step 3
He <a href="/technique/Y6MVNCHX/serve">serves</a> this on french <a href="/technique/482ZKJDV/bread">bread</a> with provolone, mustard and onion marmalade.