Preheat the oven to 400 degrees. Rub the duck breasts with salt and black pepper. Place the duck in the refrigerator and cure for 1 day. Remove the duck breasts from the refrigerator and rinse off the salt. Place the duck in a small glass container and cover with 1/2 cup of the molasses, garlic cloves, peppercorns and juniper berries. Marinate the duck breast for 2 days. Remove the duck from the refrigerator and strain off the marinade. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, place the skin side down and sear the fat until crispy, about 4 to 5 minutes. Turn the duck breast over and place in a hot oven. Roast the breast for about 5 minutes for medium rare. Remove from the oven and allow the meat to rest for a couple of minutes before slicing. Slice the breast on the bias into 1-inch pieces. In a mixing bowl, whisk the remaining molasses, shallots, minced garlic, Dijon, olive oil, and vinegar together. Whisk until the dressing is emulsified, about 2 minutes. Season with salt and black pepper. Toss the spinach with the warm dressing. Mound the greens in the center of the plate. Arrange the duck slices around the green. Sprinkle the pecans and blue cheese over the salad. Garnish with red onions, black pepper on the rim and parsley.
Yield: 4 salads