Ingredients

Brine 32 cups (8 L) cold water 2/3 cup (150 mL) sugar 1 cups (300 mL) sea salt 1 tsp (5 mL) juniper berries 1 tsp (5 mL) black peppercorns tsp (2 mL) dried chili flakes 6 pieces dried bay leaves 1 small piece fresh ginger One 3 to 5 lb (1.5 to 2.2 kg) whole duck Freshly ground pepper Potatoes 1 lb (500 g) fingerling potatoes cup (50 mL) extra virgin olive oil Sea salt and freshly ground pepper to taste 1 tbsp (15 mL) chopped fresh thyme Sauce 1 tbsp (15 mL) honey 1 tsp (5 mL) chopped thyme 2 tbsp (25 mL) Pinot Noir

Description

If Duck Is Not To Your Taste Try Substituting Chicken, Turkey Or Pork. The Purpose Of The Brine Is To Impart Additional Flavour To The Meat While Acting As A Tenderizer. Duck Is A Fatty Bird By Nature So Use Caution When Roasting, To Avoid Flare-ups. If Y

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