Duck Pastrami on French Bread with Onion Marmalade

Yield > 6
Ingredients :
1 tbl Black peppercorns
3 tsp Dried thyme
3 x Bay leaves crumbled
1 tsp Whole cloves
2 tbl Minced garlic
1 tsp Whole juniper berries plus
1/3 cup Crushed juniper berries
4 cup Water
1/2 cup Packed light brown sugar
1/2 cup Kosher salt
1 whl Boneless duck breast - (abt 2
1/2 lbs) split in half
1/4 cup Coarsely-ground black
pepper
1 loaf of crusty French bread
1/4 cup Creole mustard
6 slc Provolone cheese
1 cup Onion Marmalade see * Note
Method :
• In a small mixing bowl, combine the peppercorns, thyme,
bay leaves, cloves, garlic, and whole juniper berries. In a
saucepan, over medium heat, combine the water, brown sugar
and salt. Bring to a boil and stir to dissolve the sugar and salt.
Remove from the heat and add dry spice mixture and steep for
1 hour.
• Place the duck breast in a glass or plastic container. Pour
the seasoned brine to cover the breasts completely. Cover and
refrigerate for 48 hours, turning the breasts a couple of times.
Remove the duck breasts from the brine and rinse thoroughly
with cool water. Pat dry with a towel.
• Preheat the oven to 250 degrees.
• Combine the crushed juniper berries and ground black
pepper in a small bowl. Using the palm and heel of your hands,
press 2/3 of the berry and pepper mixture into the underside
of the breasts. Press the remaining mixture onto the skin side.
Place the breasts, skin-side down, on a rack in a roasting pan
and roast for 1 hour. Remove and let cool for 30 minutes.
Wrap the breasts tightly in plastic wrap and place in an airtight
container. Store in the refrigerator for at least 1 week before
using.
• To serve, remove the meat and slice thin. Slice the
French bread in half horizontally. Smear the Creole mustard on
cut sides of the bread. Lay the slices of the duck on one side of
the bread. Lay the slices of cheese over the duck. Top the
cheese with the Onion Marmalade. Slice the sandwich and
serve.
•This recipe yields 6 servings.