Char-roasted Breast Of Duck On Leeks With Juniper And Gin

CATEGORY	CUISINE	TAG	YIELD
		New	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	T	Raspberry vinegar
4	T	Olive oil
1/2	t	Caster sugar
		Seasonal salad leaves

INSTRUCTIONS

Pre-heat oven to: 220Ã¸C/400Ã¸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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7642 Calories From Fat: 5384 Total Fat: 607g Cholesterol: 2419.1mg Sodium: 19434.7mg Potassium: 1700.3mg Carbohydrates: 113g Fiber: 12.7g Sugar: 29.8g Protein: 465.1g