Contains

approximately 167 Calories per serving (Serves 4)



4x4-175g (4x4-6oz)

duck breasts





2 teaspoons coarse sea

salt





1 tablespoon chopped

fresh thyme





2 garlic cloves,

crushed





6 juniper berries





4 whole black

peppercorns





1 teaspoon sugar





300ml (½ pint)

red wine





150ml (¼ 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.

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