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

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Char Roasted Breast Of Duck On Leeks With Juniper And Gin

Servings: 1

Pre-heat oven to: 220 C/400 F/gas mark 7
Make dressing: liquidise blueberries, vinegar, and sugar. Stir in extra virgin olive oil and seasoning. Set on one side.
Heat griddle or possibly cast pan.
Cook the leeks in a pan till softened with the garlic, juniper and gin and a knob of butter. Season.
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.
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.
Drizzle the breasts and the leaves with the blueberry dressing.