|
Juniper, a small evergreen shrub, provides berries that add a pleasant
flavor to game, venison, rabbit and duck. Juniper berries can be found
in the dried spice section of your supermarket.
Ingredients
2 tsp olive or vegetable oil
½ pound skinned and boned duck breast
½ cup sliced shallots or onions
¼ cup dry red table wine
6 dried juniper berries, crushed
½ cup water
1 packet instant chicken broth and seasoning mix
1 tsp each firmly packed brown sugar and cornstarch
1 cup dried canned peach slices )no sugar added)
Method
In 9-inch nonstick skillet heat oil; add duck and cook over medium-high
heat, turning once, until browned and cooked through, 3 to 4 minutes on
each side.
Transfer duck to plate and set aside.
In same skillet cook shallots (or onions) over medium heat, stirring
frequently, until translucent, about 1 minute; stir in wine and juniper
berries.
Reduce heat to low and let simmer until flavors blend, about 2
minutes. In 1-cup liquid measure combine remaining ingredients except
peaches and stir to dissolve cornstarch; add to juniper mixture in
skillet and cook over high heat, stirring constantly, until mixture
comes to a boil. Reduce heat to low; add peaches and duck to skillet
and turn to coat with sauce.
Cover and let simmer until flavors blend
and mixture is thoroughly heated, about 3 minutes.
To serve, thinly slice duck and decoratively arrange slices on serving
platter; top with peach mixture.
MAKES 2 SERVINGS.
|
