| 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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