Bourbon Brine Duck by Chef Jamie Lynch

First score the skin of the duck breast in a cross-hatched pattern. Be careful only to cut the fat and not the flesh of the duck.

Bring the water, salt, thyme, and peppercorns to a boil in a small sauce pot. Remove from the heat.

Pour the hot mixture into a large plastic container and add the ice and bourbon.

Once the mixture is cold add the duck breast to the brine and let sit a minimum of 4 hours.

Remove the duck from the brine and pat dry with paper towels.

Place the duck breast, skin side down into a room temperature cast iron pan. Place the pan over medium low heat. As the pan heats up the fat will start to render from the duck. This a good thing.

Once a good amount of fat has rendered from the duck (about 8m minutes) turn the heat up to medium. The duck should start to sizzle in the pan.

Add a sprig of thyme, a clove of garlic, a tablespoon of butter and a pinch of salt to the pan and baste the duck for 1-2 minutes.

Remove the duck from the pan and rest for at least 5 minutes on a wire rack. The internal temperature should be around 120 degrees.

Slice the duck and serve.