For 8 people
For 8 people
Mix the juniper berries and the peppers.
In a saucepan, bring the water to a boil, half of the spices, sugar, salt and bay leaves.
Stir until salt and sugar are dissolved. Let the mixture cool and refrigerate for 3 hours.
Remove a thin layer of drasts on the duck breasts.
In an airtight container, place the duck breasts and cover with brine.
Refrigerate for 2 days.
Preheat the oven to 140°C.
Place a grid on a baking sheet.
Remove the duck breasts from the brine and rinse them under cold water.
Disclaim the meat, press the rest of the spices on the sides.
Place the duck breasts on the gate, fat side up.
Bake for 50 minutes.
Leave to cool for 1 hour and then individually wrap the plastic film duck breasts.
Leave to soften for 5 days before cutting.
Slice finely and serve in salad.
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