Duck Pastrami On French Bread With Onion Marmalade
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Duck Pastrami On French Bread With Onion Marmalade
  Duck    French    Bread    Onion    Marmalade  
Last updated 6/12/2012 12:59:05 AM. Recipe ID 21982. Report a problem with this recipe.
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      Title: Duck pastrami on french bread with onion marmalade
 Categories: E.
      Yield: 4 Servings
 
      1 tb Black peppercorns
      3 ts Dried thyme
      3    Bay leaves, crumbled
      1 ts Whole cloves
      2 tb Garlic, minced
      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,
           Split in half (2 1/4 to 2
    1/2    Pounds)
    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, recipe
           Follows
 
  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 1/2 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.
  
  Yield: 6 servings
  




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Recipe ID 21982 (Apr 03, 2005)

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