Bourbon-Cured Duck Breast with Pickled Radishes and Mustard Seeds

Ingredients

• 2 duck breasts
• 2 tbsp bourbon
• 2 tbsp kosher salt
• 1 tbsp sugar
• 1 tsp cracked black pepper
• 4 radishes, thinly sliced
• 1/4 cup vinegar
• 1/4 cup water
• 1 tsp mustard seeds

Instructions

1. Rub duck breasts with bourbon, salt, sugar, and pepper, then refrigerate covered for 24 hours.
2. Rinse lightly, pat dry, and slice thinly.
3. Simmer vinegar, water, and mustard seeds, then pour over sliced radishes and let pickle for at least 20 minutes.
4. Arrange cured duck on a platter.
5. Top with pickled radishes and mustard seeds and serve chilled or at cool room temperature.