Duck Pastrami On French Bread With Onion Marmalade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Duck, Poultry, Sandwiches | 6 | Servings |
INGREDIENTS
| 1 | T | Black peppercorns |
| 3 | t | Dried thyme |
| 3 | Bay leaves, crumbled | |
| 1 | t | Whole cloves |
| 2 | T | Minced garlic |
| 1 | t | Whole juniper berries, plus |
| 1/3 | c | Crushed juniper berries |
| 4 | c | Water |
| 1/2 | c | Packed light brown sugar |
| 1/2 | c | Kosher salt |
| 1 | Whole Boneless duck breast – | |
| abt 2 1/2 lbs split in | ||
| half | ||
| 1/4 | c | Coarsely-ground black pepper |
| 1 | Loaf of crusty French bread | |
| 1/4 | c | Creole mustard |
| 6 | Provolone cheese | |
| 1 | c | Onion Marmalade, see * Note |
INSTRUCTIONS
Note: See the "Onion Marmalade" recipe which is included in this collection. 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. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 196
Total Fat: 21.8g
Cholesterol: 114.9mg
Sodium: 1546.2mg
Potassium: 477mg
Carbohydrates: 4.6g
Fiber: 1.6g
Sugar: <1g
Protein: 31.3g