approximately 167 Calories per serving (Serves 4)
2 teaspoons coarse sea
1 tablespoon chopped
2 garlic cloves,
6 juniper berries
4 whole black
1 teaspoon sugar
300ml (½ pint)
150ml (¼ pint)
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.