approximately 167 Calories per serving (Serves 4)

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

duck breasts

2 teaspoons coarse sea


1 tablespoon chopped

fresh thyme

2 garlic cloves,


6 juniper berries

4 whole black


1 teaspoon sugar

300ml (½ pint)

red wine

150ml (¼ pint)

tomato passata

1 tablespoon cornflour


the skin from the duck breasts and cut away any traces of fat. Place

the duck in a large mixing bowl.


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



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.


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.


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.


serve, slice each duck breast and arrange on a serving plate. Pour

the sauce around the breasts.


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