approximately 167 Calories per serving (Serves 4)
- duck breasts
- 2 teaspoons coarse sea
- 1 tablespoon chopped
- fresh thyme
- 2 garlic cloves,
- 6 juniper berries
- 4 whole black
- 1 teaspoon sugar
- 300ml (? pint)
- red wine
- 150ml (? pint)
- tomato passata
- 1 tablespoon cornflour
Remove the skin from the duck breasts and cut away any traces of fat.
Place the duck in a large mixing bowl.
Place the salt, thyme, garlic, juniper, peppercorns and sugar in a food processor and blend until ground, or, alternatively, place all the ingredients in a thick plastic food bag and grind down with a rolling pin.
Rub the salt mixture over both sides of the duck. Pour the red wine over the duck. Cover and leave in the refrigerator to marinate for 1 hour.
Remove the duck from the marinade and pat dry with kitchen towel. Reserve the marinade. Place the duck on a baking sheet and grill under a hot preheated grill for 8-10 minutes, turning regularly.
Pour the marinade into a saucepan, and add the passata. Bring to the boil.
Mix the cornflour with a little cold water and add to the pan, stirring continuously, to thicken the sauce. If you find the sauce to salty, add a little more cornflour.
To serve, slice each duck breast and arrange on a serving plate. Pour the sauce around the breasts.