GRILLED WILD DUCK BREAST RECIPES

Steps:

• As soon as you have brought the duck home, unwrap it and generously sprinkle with sea salt, inside and out, rubbing the salt into the skin. Place on a plate, unwrapped, and leave in the fridge ideally for 24 hours or as long as you can (up to 48 hours).
• When you're ready to cook it, preheat the oven to 240C/475F/gas 9. Scatter the diced vegetables in a roasting pan with the juniper berries and the bay leaves, pour in the wine and place in the oven while you brown the duck in a pan.
• Heat the vegetable oil in a frying pan and, over a medium heat, brown the duck well on all sides - with the windows open as it will smoke ferociously.
• Transfer the duck to the roasting pan and settle on the vegetable bed. Season the breast with black pepper and roast for 14-25 minutes depending on the size of the duck. If you have spent some time browning the duck, 10 minutes may be enough.
• Take the tray with the duck out of the oven and remove the legs, cutting through the hip bone with poultry scissors. The bird will be hot so use a tea-towel or oven gloves to protect your hands. Put the legs back in the pan to cook for a further 3 minutes. Leave the rest of the bird to rest in a warm place.
• When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.