This is a print preview of "Char Roasted Breast Of Duck On Leeks With Juniper And Gin" recipe.

Char Roasted Breast Of Duck On Leeks With Juniper And Gin Recipe
by Global Cookbook

Char Roasted Breast Of Duck On Leeks With Juniper And Gin
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  Servings: 1

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.