Duck Mousseline with Juniper

Day 1: Fabrication and Pre-Seasoning

1. Combine the juniper, rosemary, peppercorns, shallots, salt, and gin in a nonreactive container.
2. Trim off every bit of fat and connective tissue from the duck breasts. Cut them into 1-in. (2.5-cm) cubes. Place them in the container with the gin mixture.
3. Trim