Recipe by Chef Scott Romano. Recipe featured in the April/May 19 issue.
- 15 duck breasts, cleaned and prepared
- 1 cup Kosher salt
- ½ cup brown sugar
- ½ cup honey
- ½ cup molasses
- 3 star anise
- 10 garlic cloves, smashed
- 10 fresh thyme sprigs
- 5 whole cloves
- 1 cinnamon stick
- 1 tablespoon mustard seed
- 1 teaspoon red pepper flakes
- ½ gallon hot water
- ½ gallon cold water
- Pink Peppercorn Salt, recipe following
- Rosemary Butter, recipe following
- Elderberry Bourbon Sauce, recipe following
For the Pink Peppercorn Salt
- 1 ½ cups Kosher salt
- 1 navel orange
- 3 sprigs rosemary, fresh
- ½ cup granulated garlic
- ½ cup granulated onion
- ⅛ cup black pepper, fresh ground
- ¼ cup pink peppercorn, coarse ground
- ½ tablespoon paprika
- ½ teaspoon celery seed, fresh ground
For the Rosemary Butter
- 1 pound unsalted butter
- ¼ cup garlic cloves
- 3 each fresh rosemary sprigs
- 5 each fresh thyme sprigs
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seed
- 1 tablespoon Kosher salt
For the Elderberry Bourbon Sauce
- 2 cups fresh elderberries
- 1 ½ cups bourbon
- 1 tablespoon Tabasco
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme, leaves only, no stem
- 1 tablespoon fresh garlic, minced
- 1 teaspoon chili flakes
- 1 teaspoon orange zest, finely grated
- 2 teaspoons Kosher salt
- 2 tablespoons unsalted butter
In a large stock pot, mix together all the ingredients except the duck breasts and the cold water, and bring to a boil.
Remove from the heat and stir in the cold water. Let the brine sit until it is at room temperature.
Place the cleaned duck breasts into the brine, and soak for 12 hours.
Remove the duck from the brine and pat dry with a paper towel.
Combine all ingredients for the Pink Peppercorn Salt, using this to season the duck breast.
Grill the duck breast on medium heat, skin-side down, occasionally basting with Rosemary Butter for 3 to 5 minutes depending on the size of the breast. Flip the duck over, occasionally basting with the Rosemary Butter for another 3 to 5 minutes or until medium rare.
Let the duck sit for 10 minutes before slicing.
For the pink peppercorn salt:
Preheat the dehydrator at 170F. Using a peeler, remove the zest from the oranges and place zest and the rosemary into the dehydrator. Dry orange zest and rosemary for 12 hours.
- After drying, using a spice grinder, grind the orange zest and rosemary separately into a powder.
In a medium mixing bowl, place 1 tablespoon rosemary powder and one half tablespoon orange zest powder. Add remaining ingredients and mix well.
For the rosemary butter:
Mix all ingredients together in a medium saucepan. On medium heat, bring the butter to a simmer, stirring occasionally, for 4 to 5 minutes. Remove from the heat. Use butter to lightly baste game meat while grilling.
For the Elderberry Bourbon Sauce
- In a small saucepan over medium heat, sauté the minced garlic in the unsalted butter. Add the bourbon and slowly reduce the bourbon by half.
- Add the remaining ingredients. Simmer until the elderberries become soft and the sauce starts to thicken slightly.
Chef’s Note: If you’re not using immediately, place them in an air tight container in the fridge and warm them up when you are ready to use. Stays fresh for 1 week if kept this way.
Place the duck onto plates and serve with the Elderberry Bourbon Sauce.
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