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1
Preheat the oven to 400 degrees.
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2
Rub the duck breasts with salt and black pepper.
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3
Place the duck in the refrigerator and cure for 1 day.
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4
Remove the duck breasts from the refrigerator and rinse off the salt.
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5
Place the duck in a small glass container and cover with 1/2 cup of the molasses, garlic cloves, peppercorns and juniper berries.
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6
Marinate the duck breast for 2 days.
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7
Remove the duck from the refrigerator and strain off the marinade.
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8
In a saute pan, heat 2 tablespoons olive oil.
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9
When the oil is hot, place the skin side down and sear the fat until crispy, about 4 to 5 minutes.
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10
Turn the duck breast over and place in a hot oven.
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11
Roast the breast for about 5 minutes for medium rare.
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12
Remove from the oven and allow the meat to rest for a couple of minutes before slicing.
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13
Slice the breast on the bias into 1-inch pieces.
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14
In a mixing bowl, whisk the remaining molasses, shallots, minced garlic, Dijon, olive oil, and vinegar together.
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15
Whisk until the dressing is emulsified, about 2 minutes.
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16
Season with salt and black pepper.
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17
Toss the spinach with the warm dressing.
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18
Mound the greens in the center of the plate.
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19
Arrange the duck slices around the green.
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20
Sprinkle the pecans and blue cheese over the salad.
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21
Garnish with red onions, black pepper on the rim and parsley.
