Recipe for Char-Roasted Breast of Duck on Leeks with Juniper and Gin 
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Yield:
1 servings
Ingredients:
Amount Ingredient
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 ground salt and black pepper
30 gm Fresh blueberries, (1oz)
1 tbl Raspberry vinegar
4 tbl Olive oil
1/2 tsp Caster sugar
Instructions:
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 u 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.

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