HERB-CRUSTED DUCK WITH RED WINE SAUCE

Contains

approximately 167 Calories per serving (Serves 4)

4×4-175g (4×4-6oz)

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.