Recipe courtesy of Emeril Lagasse
4 servings


  • 2 (8 ounces each) duck breast
  • 1/4 cup kosher salt
  • 1/4 cup cracker black pepper
  • 1/2 cup molasses plus to 2 tablespoons
  • 4 whole garlic cloves, peeled
  • 8 juniper berries
  • 8 black peppercorns
  • 8 slices of toasted Brioche bread
  • 1/2 cup Garlic Aioli, recipe follows
  • 12 thin slices of Brie cheese (about 4 to 6 ounces total)
  • 12 slices crispy apple smoked bacon
  • 1/2 recipe Maw Maw's Slaw, recipe follows


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 tablespoon olive oil. When the oil is hot, place 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 F. 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 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 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

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