Ingredients:
4 duck breasts
3 medium size parsnips
1 clove of garlic
25ml crème de cassis
¼ tsp ground cinnamon
300ml reduced beef stock
1 sprig of thyme
Bunch pak choi
Grind together to make herb powder:
8 Juniper Berries
1 pinch chilli powder
3 star anise
Salt and black pepper
¼ cinnamon stick
4 cardamom pods
Trim fat off duck breasts, season with the herb powder, cover and refrigerate for 24 hours.
Peel and dice parsnips and sweet potato into quarter inch squares. Add to a heated roasting tray with a little olive oil, season then add chopped garlic and sprig of thyme. Roast until cooked.
Heat a large pan with olive oil, pan fry the duck breasts skin side down, do not colour too much, turn them to seal and cook to taste. Place in oven until required.
Chop up the pak choi, sauté in olive oil, season.
Heat up cassis and cinnamon in a pan, reduce, add beef stock, reduce and season.
Present and serve and garnish with deep fried leek strips.