The Kent Website since 1999
Based on the French Duck Breast Boulangere this recipe uses ingredients easily obtainable from local sources. If you can't get hold of fresh juniper berries try dried, although the dish won't be quite as fragrant. I've tried the basic formula with chicken breasts as well as pork and lamb and although the dish is versatile the duck provides an excellent, full and rich flavour. Frying the breasts will bring out a lot of fat from the duck, you can add this to main dish is you want a full richer flavour or reserve them for some other later use.
Preparation Time: 25 Minutes
Cooking Time: 1 Hour
Be particularly careful when pan frying the duck breasts, the breasts will generate a lot of hot fat.
Ingredients: Serves 4
4 medium sized duck breasts (with skin)
1kg of potatoes peeled and sliced
large knobs of butter
2 large garlic bulbs
tablespoon of juniper berries
teaspoon of peppercorn
4 bay leaves
1/2 litre of duck, or vegetable stock
Salt and pepper to taste
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