Ingredients Jump to Instructions ↓

  1. 2 Duck breast - (8 oz ea)

  2. 1/4 cup 59ml Kosher salt

  3. 1/4 cup 59ml Cracked black pepper

  4. 1/2 cup 118ml Molasses - plus

  5. 2 tablespoons 30ml Molasses

  6. 4 Garlic cloves - peeled

  7. 8 Juniper berries

  8. 8 Black peppercorns

  9. 8 Brioche bread - toasted

  10. 1/2 cup 118ml Garlic Aioli - seeNote

  11. 12 Brie cheese - (abt 4 to 6 oz total)

  12. 12 Crispy apple smoked bacon

  13. 1/2 Maw Maw's Slaw - seeNote

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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 1/2 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.

  4. This recipe yields 4 servings.


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