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Name: Char-Roasted Breast of Duck on Leeks with Juniper And Gin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: A knob of butter; 3 Juniper berries - crushed;; 2 Leeks - finely sliced; 1/2 ts Caster sugar; 30 g Fresh blueberries; (1oz); A glug of gin; 1 Fat clove of garlic -; Seasonal salad leaves; 2 Sage leaves; 1 tb Raspberry vinegar; 2 Breasts of duck from a 2kg;; Freshly ground salt and; 4 tb olive oil

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INGREDIENTS

A knob of butter
3 Juniper berries - crushed;
2 Leeks - finely sliced
1/2 ts Caster sugar
30 g Fresh blueberries; (1oz)
A glug of gin
1 Fat clove of garlic -
Seasonal salad leaves
2 Sage leaves
1 tb Raspberry vinegar
2 Breasts of duck from a 2kg;
Freshly ground salt and
4 tb olive oil

Servings

INSTRUCTIONS

Pre-heat oven to: 220?C/400F/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. 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.

NOTES

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Char-Roasted Breast of Duck on Leeks with Juniper And Gin

A knob of butter
3 Juniper berries - crushed;
2 Leeks - finely sliced
1/2 ts Caster sugar
30 g Fresh blueberries; (1oz)
 A glug of gin
1 Fat clove of garlic -
 Seasonal salad leaves
2 Sage leaves
1 tb Raspberry vinegar
2 Breasts of duck from a 2kg;
 Freshly ground salt and
4 tb olive oil

Pre-heat oven to: 220?C/400F/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.        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

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Serving Size: 1 Serving (61g)
Recipe Makes: 1 servings

Calories: 132
Calories from Fat: 122 (92%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 1.5mg		0 %
Potassium 12.1mg		0 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 132

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