Gressingham Duck Breast with Apples and Juniper Berries

Serves 2

• 2 Gressingham skinless duck breasts, 6oz or 7oz
• 3 tbsp chopped tarragon
• 1 garlic clove peeled and crushed
• Salt and pepper
• 2 tbsp olive oil
• 1 tsp light brown sugar
• 1 red skinned dessert apple, cored and cut into wedges
• 4 juniper berries, crushed
• 150ml cider
• 3 tbsp créme fraiche

Make deep diagonal cuts on one side of each duck breasts.

Mix half the tarragon with the garlic and salt and press into the cuts.

Lay the duck breasts skin side down in a cold non–stick frying pan, place over a medium high heat and fry FROM COLD (no oil, the duck will provide enough fat) for about 6–8 minutes, turn over and do the same on the other side. Finish in an oven of required. Remove and leave to rest.

Add the sugar and apple wedges to the pan and fry for 2 minutes until seared. Add the juniper berries, cider, remaining tarragon and pepper and bring just to the boil. Cover and simmer for 5 minutes. Stir in the créme fraiche and cook for 1 minute.

Serve with favourite vegetables for a summer delight!