Achiote Brined Duck Breast Chef Jonathan Landeen · Owner of Jonathan’s Cork Brine Ingredients · 1 Quart water · ¼ Cup sugar · ¼ Cup kosher salt · 1/3 Cup achiote paste · 6-8 Boneless duck breasts Blend first four ingredients all together and brine duck 6-8 hours, skin-side up, settled down into the brine. Refrigerate. Grill and serve with achiote apricot sauce below. Achiote Apricot Sauce · 2 Large shallots minced · 1 ½ Cup white wine · ¾ Cup orange marmalade · 1 Cup apricot jam · ½ Cup diced dried apricots · ½ Cup water · 3 Tbsp achiote paste Dissolve achiote paste in water. Simmer minced shallots in white wine for 5 minutes. Add the other ingredients and simmer for 15 minutes, stirring to keep from burning on the bottom. Serve over grilled, brined duck breast.
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