Duck Pastrami on French Bread with Onion Marmalade
| Yield: | 6 Servings |
| Categories: | Duck, Poultry, Sandwiches |
| 1 | tb | Black peppercorns |
| 3 | ts | Dried thyme |
| 3 | Bay leaves; crumbled | |
| 1 | ts | Whole cloves |
| 2 | tb | Minced garlic |
| 1 | ts | 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 | sl | Provolone cheese |
| 1 | c | Onion Marmalade; see * Note |
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