| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Essa’s tast | 1 | servings | ||
INGREDIENTS
| 2 | Breasts of duck from a 2kg; (4.4lb) duck | |
| 2 | Sage leaves | |
| 2 | Leeks – finely sliced | |
| 1 | Fat clove of garlic – crushed | |
| 3 | Juniper berries – crushed; (3 to 4) | |
| A glug of gin | ||
| A knob of butter | ||
| Freshly ground salt and black pepper | ||
| 30 | g | Fresh blueberries; (1oz) |
| 1 | tb | Raspberry vinegar |
| 4 | tb | Olive oil |
| 1/2 | ts | Caster sugar |
| Seasonal salad leaves |
INSTRUCTIONS
Pre-heat oven to: 220°C/400°F/gas mark 7 Make dressing: liquidise blueberries, vinegar, and sugar. Stir in olive oil and seasoning. Set on one side. Heat griddle or cast pan. Cook the leeks in a pan until 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 . about 3 minutes. Pour off excess fat. Put breasts in a roasting dish, skin side up and roast in the hot over for 4 or 5 minutes to finish cooking. Rest breasts in a warm place for 5 minutes 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. Converted by MC_Buster. Per serving: 496 Calories (kcal); 54g Total Fat; (95% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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