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1
Rub the duck breasts with salt and black pepper.
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2
Place the duck in the refrigerator and cure for 1 day.
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3
Remove the duck breasts from the refrigerator and rinse off the salt.
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4
Place the ducks in a small glass container and cover with the molasses, garlic cloves, juniper berries, and peppercorns.
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5
Marinate the duck breast for 2 days.
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6
Remove the duck from the refrigerator and strain off the marinade.
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7
In a saute pan, heat 2 tablespoon olive oil.
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8
When the oil is hot, place skin side down and sear in the fat until crispy, about 4 to 5 minutes.
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9
Turn the duck breast over and place in a hot oven.
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10
Roast the breast in a preheated 400 degree F. oven for about 5 minutes for medium rare.
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11
Remove from the oven and allow the meat to rest for a couple of minutes before slicing.
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12
Slice the breast on the bias into 1-inch pieces.
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13
Spread each piece of bread with the aioli.
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14
Lay three slices of cheese on one piece of bread.
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15
Lay three slices of bacon on top of the cheese.
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16
Arrange 4 ounces of the sliced duck on top of the bacon.
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17
Mound 1/2 cup of the slaw on top of the duck.
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18
Place a piece of the toast on top of the slaw.
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19
Repeat the above process for the other sandwiches.
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20
Slice the sandwiches diagonally and serve
