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Ingredientes
- 2 x Breasts of duck from a 2kg, (4.4lb) duck
- 2 x Sage leaves
- 2 x Leeks - finely sliced
- 1 x Fat clove of garlic - crushed
- 3 x Juniper berries - crushed, (3 to 4) A glug of gin A knob of butter Freshly grnd salt and black pepper
- 30 gm Fresh blueberries, (1oz)
- 1 Tbsp. Raspberry vinegar
- 4 Tbsp. Extra virgin olive oil
- 1/2 tsp Caster sugar Seasonal salad leaves
Direcciones
- Pre-heat oven to: 220 C/400 F/gas mark 7
- Make dressing: liquidise blueberries, vinegar, and sugar. Stir in extra virgin olive oil and seasoning. Set on one side.
- Heat griddle or possibly cast pan.
- Cook the leeks in a pan till 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 brown u about 3 min. Pour off excess fat. Put breasts in a roasting dish, skin side up and roast in the warm over for 4 or possibly 5 min to finish cooking. Rest breasts in a hot place for 5 min 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 175g | |
| Calories 545 | |
| Calories from Fat 480 | 88% |
| Total Fat 54.33g | 68% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 174mg | 5% |
| Total Carbs 15.35g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.95g | 4% |
| Protein 1.39g | 2% |
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