Name: Roasted Duck Club
Ingredients: 2 Duck breast -; (8 oz ea); 1/4 c Kosher salt; 1/4 c Cracked black pepper; 1/2 c Molasses; plus; 2 tb Molasses; 4 Whole Garlic cloves; peeled; 8 Juniper berries; 8 Black peppercorns; 8 sl Brioche bread; toasted; 1/2 c Garlic Aioli; see * Note; 12 Thin slices Brie cheese -; (abt 4 to 6 oz total); 12 sl Crispy apple smoked bacon; 1/2 Recipe Maw Maw's Slaw; see * Note

Here’s our own list that emerged in our childrearing years: 1. Don’t be a tattletale. 2. If you receive a gift you don’t like, do your best not to show disappointment. And say something nice like “Thank you for remembering my birthday.” 3. Don’t gossip. If you do, you won’t be a trustworthy friend, and you will displease God (Prov. 11:11-12; 18:13). 4. Don’t whisper secrets in front of other people. The person left out will get hurt feelings. 5. Cheerfully greet the members of your family in the morning. 6. Always answer when you’re spoken to- and do so respectfully. 7. When you haven’t heard someone clearly, don’t grimace in irritation, but kindly say, “Excuse me?” 8. Always address adults as Mr. or Mrs. or Miss, never by their first names. If they are particularly close family friends, your parents may want you to call them “Aunt” or “Uncle.” This shows respect. In the Southern states children use the friendly but respectful “Miss Suzy” or “Miss Martha” when speaking to adult acquaintances. The important thing here is developing a respect for authority, a quality sadly lacking in our country today (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Emlive06	4	servings

INGREDIENTS

2		Duck breast -; (8 oz ea)
1/4	c	Kosher salt
1/4	c	Cracked black pepper
1/2	c	Molasses; plus
2	tb	Molasses
4		Whole Garlic cloves; peeled
8		Juniper berries
8		Black peppercorns
8	sl	Brioche bread; toasted
1/2	c	Garlic Aioli; see * Note
12		Thin slices Brie cheese -; (abt 4 to 6 oz total)
12	sl	Crispy apple smoked bacon
1/2		Recipe Maw Maw's Slaw; see * Note

INSTRUCTIONS

* Note: See the "Garlic Aioli" and "Maw Maw's Slaw" recipe which are
included in this collection.
Rub the duck breasts with salt and black pepper. Place the duck in the
refrigerator and cure for 1 day. Remove the duck breasts from the
refrigerator and rinse off the salt. Place the ducks in a small glass
container and cover with the molasses, garlic cloves, juniper berries, and
peppercorns. Marinate the duck breast for 2 days. Remove the duck from the
refrigerator and strain off the marinade. In a saute pan, heat 2
tablespoons olive oil. When the oil is hot, place duck breast skin-side
down and sear in the fat until crispy, about 4 to 5 minutes. Turn the duck
breast over and place in a hot oven. Roast the breast in a preheated 400
degree oven for about 5 minutes for medium-rare. Remove from the oven and
allow the meat to rest for a couple of minutes before slicing. Slice the
breast on the bias into 1-inch pieces. Spread each piece of bread with the
Garlic Aioli. Lay three slices of cheese on one piece of bread. Lay three
slices of bacon on top of the cheese. Arrange 4 ounces of the sliced duck
on top of the bacon. Mound 1/2 cup of the Maw Maw's Slaw on top of the
duck. Place a piece of the toast on top of the slaw. Repeat the above
process for the other sandwiches. Slice the sandwiches diagonally and
serve. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
04-15-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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