[vc_row content_placement="top"][vc_column width="1/3"][css_animation animation="fade-in"][vc_column_text]Recipe by Chef Scott Romano. Recipe featured in the April/May 19 issue.[/vc_column_text][/css_animation][css_animation animation="fade-in"][vc_column_text el_class="recipe-content"] [/vc_column_text][vc_column_text el_class="recipe-content"] [/vc_column_text][vc_column_text el_class="recipe-content"] [/vc_column_text][vc_column_text el_class="recipe-content"] [/vc_column_text][/css_animation][/vc_column][vc_column width="2/3"][vc_single_image image="3175" img_size="full" alignment="center" onclick="link_image"][css_animation animation="fade-in"][/css_animation][vc_row_inner][vc_column_inner][vc_column_text]

TO PREPARE:

1. 1. In a large stock pot, mix together all the ingredients except the duck breasts and the cold water, and bring to a boil.

   2. Remove from the heat and stir in the cold water. Let the brine sit until it is at room temperature.

   3. Place the cleaned duck breasts into the brine, and soak for 12 hours.

   4. Remove the duck from the brine and pat dry with a paper towel.

   5. Combine all ingredients for the Pink Peppercorn Salt, using this to season the duck breast.

   6. Grill the duck breast on medium heat, skin-side down, occasionally basting with Rosemary Butter for 3 to 5 minutes depending on the size of the breast. Flip the duck over, occasionally basting with the Rosemary Butter for another 3 to 5 minutes or until medium rare.

   7. Let the duck sit for 10 minutes before slicing.

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For the pink peppercorn salt:

1. 1. Preheat the dehydrator at 170F. Using a peeler, remove the zest from the oranges and place zest and the rosemary into the dehydrator. Dry orange zest and rosemary for 12 hours.

   2. After drying, using a spice grinder, grind the orange zest and rosemary separately into a powder.

   3. In a medium mixing bowl, place 1 tablespoon rosemary powder and one half tablespoon orange zest powder. Add remaining ingredients and mix well.

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For the rosemary butter:

Mix all ingredients together in a medium saucepan. On medium heat, bring the butter to a simmer, stirring occasionally, for 4 to 5 minutes. Remove from the heat. Use butter to lightly baste game meat while grilling.[/vc_column_text][vc_column_text]

For the Elderberry Bourbon Sauce

1. 1. In a small saucepan over medium heat, sauté the minced garlic in the unsalted butter. Add the bourbon and slowly reduce the bourbon by half.
   2. Add the remaining ingredients. Simmer until the elderberries become soft and the sauce starts to thicken slightly.

Chef's Note: If you're not using immediately, place them in an air tight container in the fridge and warm them up when you are ready to use. Stays fresh for 1 week if kept this way.[/vc_column_text][vc_column_text]

TO SERVE:

Place the duck onto plates and serve with the Elderberry Bourbon Sauce.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column][/vc_column][/vc_row]