Name: Roast Duck with Juniper and Grappa
Yield: 4
Ingredients: 225 g (8 oz) pancetta, diced; 200 ml (7 fl oz) grappa; 1 bunch sage leaves, picked and chopped; 20 g (3 tbsp) juniper berries, crushed; 1 Pekin duck, deboned; 200 ml (¾ cup) white wine; salt and pepper; canola or other neutral cooking oil; 1 lemon, juice only

VMG Recipes