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Brine
Combine all ingredients in container then add warm water cover/seal. Brine duck breast approx. 2 hours
- 2 Duck Breasts
- ¼ cup of brown sugar
- 2 tbsp. kosher salt
- ½ tbsp. smoked salt
- Fresh herbs
- 1 inch sliced ginger
- 2 chopped garlic
- 1 tbs peppercorns
- 2 star anise
- 2 cups warm water
Marinade
Whisk all ingredients and transfer breasts from brine into marinade. Marinate 3-4 hours or overnight
- ¾ cup bourbon
- ¼ cup mirin
- ¼ cup maple syrup
- ½ inch grated ginger
- 2 cloves garlic
- ½ tsp Chinese 5 spice
- Fresh herbs
- Orange peel
Method
Oven at 400. Remove duck from marinade, place into medium heat cast iron skin side down 3 minutes, turn 3 minutes, oven 5 minutes, rest 5 minutes. While meat is resting make glaze.
Glaze
Remove burned bits. Whisk in order into the pan on med-low heat
- 2 1/2 tsps. bourbon
- 2 tbsp. maple syrup
- 2 tbsp. juice of an orange
- ½ tbsp. Sriracha
- 1/3 cup pho broth
- ½ tsp. organic corn starch
Yams
Oven at 400 2-3 Yams cut into ¾ inch slices, coat with 2 tbsp. of oil, 2 tbsp. of fresh herbs. Bake until fork tender, transfer to food processor or bowl to mash by hand. Add pho broth according to desired consistency, pulse or stir in other ingredients
- 1/2 cup of pho broth heated (you can buy pho broth from store or pho restaurants)
- ¼ cup cream
- 1 tbsp. of maple syrup
- 1 tsp. sriracha
- 1 tbsp. butter
- salt and pepper to taste
Serve duck over yams, drizzle glaze over duck....Voilà !
