Try this Char-Roasted Breast of Duck on Leeks with Juniper And Gin recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 132
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