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1
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries.
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2
In a saucepan, over medium heat, 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 and add dry 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 to cover the breasts completely.
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7
Cover and refrigerate for 48 hours, turning the breasts a couple of times.
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8
Remove the duck breasts from the brine and rinse thoroughly with cool water.
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9
Pat dry with a towel.
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10
Preheat the oven to 250 degrees.
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11
Combine the crushed juniper berries and ground black pepper in a small bowl.
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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 roast for 1 hour.
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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 and slice thin.
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19
Slice the french bread in 1/2 horizontally.
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20
Smear the Creole mustard on cut sides of the bread.
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21
Lay the slices of the duck on one side of the bread.
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22
Lay the slices of cheese over the duck.
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23
Top the cheese with the onion marmalade.
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24
Slice the sandwich and serve.
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25
In a saute pan, over high heat, heat the olive oil.
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26
Add the onions and saute until caramelized, about 3 to 4 minutes.
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27
Add the garlic, parsley, and rice wine vinegar.
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28
Saute for 1 to 2 minutes.
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29
Season with salt and pepper.
