Recipe - Roasted Duck Club

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

* 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 skinside
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 mediumrare. Remove from the oven and
allow the meat to rest for a couple of minutes before slicing. Slice the
breast on the bias into 1inch 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 cut or sliced up duck
on top of the bacon. Mound One half 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