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1
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and 1 teaspoon whole juniper berries.
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2
In a saucepan combine the water, brown sugar and salt.
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3
Bring to a boil and stir to dissolve the sugar and salt.
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4
Remove from the heat, add spice mixture, and steep for 1 hour.
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5
Place the duck breast in a glass or plastic container.
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6
Pour the seasoned brine over the duck to cover completely.
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7
Cover with plastic wrap and refrigerate for 48 hours, turning the breasts several times.
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8
Remove the duck breasts from the brine and rinse thoroughly under running water.
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9
Pat dry with a towel.
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10
Preheat the oven to 250 degrees F.
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11
In a small bowl, combine the crushed juniper berries and ground black pepper.
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12
Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts.
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13
Press the remaining mixture onto the skin side.
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14
Place the breasts, skin side down, on a rack in a roasting pan and cook for 1 to 1 1/2 hours.
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15
Remove and let cool for 30 minutes.
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16
Wrap the breasts tightly in plastic wrap and place in an airtight container.
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17
Store in the refrigerator for at least 1 week before using.
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18
To serve, remove the meat from the plastic wrap and slice thinly.
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19
Serve with sliced French bread and other accompaniments as appetizers or hors d'oeuvres.
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20
Inactive Prep Time: 9 days
