BRINED DUCK BREAST

BRINED DUCK BREAST image

Number Of Ingredients 6

6 duck breasts
brine ( 8 c water,1/2c salt, 1/4c packed brown sugar, 12 sage leaves, 6 sprigs thyme, 2 bay leaves, 2 clves garlic corsley chopped, 1t crushed pepper corns, 2t coriander seeds & 1t juniper berries)
2 T balsamic vinegar
1c stock
2T port or madeira
salt & pepper

Steps:

- bring brine to a boil,stiring to disolve sugar,simmer for 5 minutes - cool before using -add duck breast to brine for 6 - 18 hrs - dry, score fat - heat duck,skin side down in medium hot pan undisturbed for 5 min., discard fat regularly - continue cooking over gentle heat until skin is dark gold (15 - 20 minutes) - turn breasts over, remove from heat,and cover with foil for 5 minutes. - discard fat from pan, add vinegar deglaze at high heat. add stock, continue cooking until reduced to 3/4 cup. - stir in port season and pour jus over duck.