For the Stuffing:
1/2 white onion
3 Cups good dried bread (for croutons)
1/2 Lb. Sausage
1/2 Cup dried cranberries
1/2 Cup celery, chopped
1/4 Cup Italian parsley, chopped
Large pinch nutmeg
Large pinch black pepper, freshly cracked
2 tsp. juniper berries, chopped
Sea Star™ sea salt, to taste
1/2 Cup pear brandy
2 ounces butter
2 ounces olive oil
Note: Reserve a small portion of the spices to season the outside of the duck.

To prepare:
Place clean duck in small casserole. Dissolve 2 cups Sea Star sea salt in water, enough to cover duck. Place in refrigerator and brine for 1-2 days. Upon completion, remove from brine, pat dry.

For the Stuffing:
Soak sun-dried cranberries in warm pear brandy. Cook onion in 1 oz. butter and 1 oz. olive oil, add sausage and brown. Add the onion/sausage mixture to croutons, season with spices, celery and parsley. Add soaked sun-dried cranberries along with the pear brandy. If the stuffing is dry, add a bit of the fat from the onion/sausage mixture, or for a lighter stuffing, some chicken broth until just moist, but not wet.

Stuff the duck and sprinkle with the nutmeg, black pepper, juniper berries, and Sea Star™ sea salt. Roast in a 350° oven for about 15-20 minutes per pound. For a rare breast, remove the breast 1/2 hour early and wrap in foil.