Cookshack

• 2 - 12 oz. Muscovy duck breast
• 1 gallon water
• 1 cup salt
• 1 large onion, peeled and chopped
• 1 stalk celery, chopped
• 1 small carrot, peeled and chopped
• 1/4 cup white wine
• 1/4 cup white wine vinegar
• 2 cloves garlic, chopped
• 2 serrano chilies, chopped
• 1 sprig fresh thyme
• 1 sprig fresh basil
• 1 sprig fresh cilantro
• 1 sprig fresh parsley
• 1 bay leaf

Combine all ingredients except duck in a large stockpot over high heat and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and cool completely. Strain brine through a fine sieve.

Submerge duck in brine and soak for 1/2 hour per pound, minimum one hour. Remove from brine and shake off excess moisture.

Place in smoker and cold-smoke for 11/2 hours. Remove skin, place in 350F oven for approximately 10 minutes. Remove, keep warm.
Orange Ginger Marmalade

• Rind from 4 oranges, matchstick
• 2 Tablespoons minced ginger root
• 4 ounces brown sugar
  
• 2 ounces red wine vinegar
• 6 ounces orange juice
• 3 ounces demi-glace
• Salt and pepper
• Garnish

Caramelize orange rind and ginger with brown sugar, add vinegar, orange juice and demi-glace. Cook 5 minutes to proper consistency. Salt and pepper to taste. Serve with 1/8" slices of medium rare duck breast.

Yield: 4 - 6 ounce portions