Anonymous Tue May 23 19:41:43 2006

1 tablespoon black peppercorns

3 teaspoons dried thyme

3 bay leaves -- crushed

1 teaspoon whole cloves

2 tablespoon garlic -- minced

1 teaspoon whole juniper berries

1/3 cup crushed juniper berries

4 cups water

1/2 cup light brown sugar -- packed

1/2 cup kosher salt

1 duck breast -- boneless, split

1/4 cup 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 250F. 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 mi

nutes. 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. Posted to the

BBQ List by Kit Anderson on Sep 24, 1998.