This recipe by Chef Andrew George Jr. is taken from the book he co-wrote with Robert Gairns titled Feast! Canadian Native Cuisine For All Seasons. "This is a great favourite of anyone I prepare it for," George says. "The recipe is quite simple, and the end product is spectacular. Think of it: smoked duck breast, and red wine, and juniper berries. Use your imagination as you read this recipe and the flavours will almost jump off the page onto your palate, even before you start cooking."