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  • Char Roasted Breast Of Duck On Leeks With Juniper And Gin

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    Char Roasted Breast Of Duck On Leeks With Juniper And Gin
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Breasts of duck from a 2kg, (4.4lb) duck
    • 2 x Sage leaves
    • 2 x Leeks - finely sliced
    • 1 x Fat clove of garlic - crushed
    • 3 x Juniper berries - crushed, (3 to 4) A glug of gin A knob of butter Freshly grnd salt and black pepper
    • 30 gm Fresh blueberries, (1oz)
    • 1 Tbsp. Raspberry vinegar
    • 4 Tbsp. Extra virgin olive oil
    • 1/2 tsp Caster sugar Seasonal salad leaves

    Directions

    1. Pre-heat oven to: 220 C/400 F/gas mark 7
    2. Make dressing: liquidise blueberries, vinegar, and sugar. Stir in extra virgin olive oil and seasoning. Set on one side.
    3. Heat griddle or possibly cast pan.
    4. Cook the leeks in a pan till softened with the garlic, juniper and gin and a knob of butter. Season.
    5. Slash the skin on the breasts finely. Tuck a small sage leaf under each fillet and season the breasts. Put breasts on the griddle skin side down and cook over a high heat to allow the fat to run out and the skin to crisp and turn golden brown u about 3 min. Pour off excess fat. Put breasts in a roasting dish, skin side up and roast in the warm over for 4 or possibly 5 min to finish cooking. Rest breasts in a hot place for 5 min to settle the juices.
    6. Arrange a pile of mixed leaves on each plate and to the side a spoonful of leeks. Top the leeks with a breast, thingly sliced.
    7. Drizzle the breasts and the leaves with the blueberry dressing.

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