This dish was conceived simply by wanting to make corned duck ( like corned beef except with duck breast).  I tried a version of this at some local event I went to last year and thought that it was really a great idea.  This recipe is definitely a more experimental and I might do things a little differently next time, but we will see.  Corned is just basically a term for cured.  Curing proteins starts with a simple ingredient of salt.  It can either be in a brine or you can do a dry cure. You start with salt and sometimes sugar can be added along with spices and maybe some vinegar.  If you want the color to remain bright you can add a touch of pink curing salt and this keeps the color bright and vibrant but it isn't necessary for the final product, it is strictly for aesthetics.  The corned duck turned out well, the flavor was good, the texture wasn't bad but I decided to grind my duck breast into ground meat and then form a pate with  it.  I might try to keep the duck breast whole next time and cook it like corned beef brisket in a broth until it is really tender and see how that compares.  I thought about doing both this time but I only cured 4 duck breast and I didn't think it was enough to do both for the terrine.  

Once the terrine of corned duck was done I thought of making some rye bread with a mixture of rye and eikorn flour.  Flavor was great the bread was a little dense because of the eikorn flour but once it was toasted with a little butter and olive oil it really turned out well.  I finished the dish with a pickled mustard seed mayo, gherkins, and radishes.  All the flavors combined great and again JP was really happy with it, and so was I.

Here is the recipe

4 duck breast (roughly 2 lb) cleaned and trimmed

1 cup of salt

1 tsp of curing pink salt

1/4 cup of sugar

1/8 cup of champagne vinegar

1 tbsp of mustard seeds

1 tbsp of coriander seeds

1 bay leaf

1 tbsp of peppercorns

2 garlic cloves smashed but kept whole

8 cups of water

Rye Bread

2 cups of warm water

1/4 cup of brown sugar

2 tbsp of yeast

1/4 cup of molasses

3 1/2 cup of rye flour

3 tbsp of cocoa powder

1 tbsp of caraway seeds

2 tsp of salt

1/4 cup of butter melted

3 1/2- 4 cup of eikorn flour

2 tbsp of wheat gluten (optional)

2 tbsp of butter

1 tbsp of olive oil

Pickled mustard seeds

1/4 cup of yellow

1/4 cup of brown

1/2 cup of apple cider

1/2 cup of rice wine vinegar

1 tbsp of sugar

2 tsp of salt

Pickled mustard mayo

1/2 cup of pickled mustard seed

1/4 cup of veganise or mayo

salt and pepper

1 red radish sliced paper thin

1 watermelon radish sliced paper thin

2 gherkins sliced thin

3 tbsp of chopped chives

1 tbsp of rosemary flowers

For the duck,  (2 days ahead)

Place water salt and sugar into a pot and bring to a boil to dissolve both ingredients, turn off the heat and add the all the spices except the pink salt.  Then pour into a container and cool completely.   Once cooled add the duck breast and pink salt.  Refrigerate for 2 days.  After the first 24 hours your can turn the duck breast over if the have been floating, or anchor the duck breast with a weight.  After 2 days drain and rinse the duck breast.  Now here is where you could do things differently if you wish, and I might next time I do the recipe.  Here took the duck and passed it through a meat grinder, but you could keep it whole and just cook the duck breast until it is tender and falling apart.  Then I lined a terrine mold with plastic wrap and placed the ground duck into the lined terrine mold.  Fold the plastic over the top and place the lid on top.  Place the terrine mold in a roasting pan and pour hot water half way up the side of the terrine mold.  Place in the oven for about an hour or until the middle of the terrine reads 165 degrees on a meat thermometer.   Take out and let it cool to room temperature.  Then take a weight and weigh the terrine over night.

For the pickled mustard seeds

Bring a pot of water to a boil and add mustard seeds for 30 seconds.  Then strain off under cold water.  Then take the same pot and add the vinegar , salt, and sugar.  Bring to a boil and then add the mustard seeds.  Allow to cool to room temperature and then cover and leave out over night.  Then they are ready to use.    To make the mayo simple mix it with a 1/2 cup of pickled mustard seeds and season.

Preheat Oven to 400 degrees

For the rye bread

Mix warm water with brown sugar, and yeast.  Let it activate for 10 minutes.  Then in a stand mixer fitted with the dough hook add molasses, melted butter, caraway, salt, cocoa powder ( gluten optional ).  Then start adding the flours 1 cup at a time until the dough is mixed well.  You might have to add little more flower depending on how wet the dough looks.  Once combined knead for 3 minutes and the let it rise for an hour and half.  Then punch down and divide into two loaves.  Then place in two loaf pans and cover again to let it rise for another hour.  The drizzle with a little olive oil and salt and bake in the oven for 25-30 minutes.  Take out and let it cool completely.  When cooled slice the bread 1/4 inch thick.  In a saute pan add 2 tbsp of butter and olive oil and toast on each side to golden brown.  Season with salt and set aside.

To finish

Trim the edges of the bread and snack on it.  Then take your terrine mold and slice the corned duck.  Place a slice on top of the bread, then cut the bread to the exact size of the terrine slice.  You want roughly a two bite size portion for this hors d' oeuvres.  Then take a spoonful of the mustard-mayo and smooth over top the corned duck.  Place the sliced gherkins down the center.  Top with chopped chives and rosemary leaves.  Then add one slice of red radish and one slice of watermelon radish.  Serve and enjoy!

By the way this corned duck does make a delicious hash with potatoes and fried egg on top for breakfast.