trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
Toody Ni Juniper Duck
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."
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
2
2 boneless smoked duck breasts
Salt and pepper to taste
2 tsp vegetable oil
1 large shallot, chopped
1 tbsp juniper berries, crushed
1/3 cup red wine
1/2 cup duck stock or demi glace
Method/Steps
Season duck with salt and pepper and place skin side upon a rack in a broiling pan. In a small saucepan over medium-high heat, heat oil. Sauté shallots and juniper berries until shallots are transparent. Add wine and stock and boil until reduced by half. Pour sauce over duck and broil six inches (15 cm) from the heat for five minutes. Baste breasts with sauce and roast at 375°F for 10 minutes or until breast is firm to the touch and juices run clear.
Arrange breasts on plates and spoon sauce over them.