Name: Roast Duck with Prunes and Juniper Berries
Yield: Makes 4 servings
Ingredients: 3 cups water; 30 juniper berries, slightly crushed; 1 5-pound duck; heart, liver, gizzard, and neck reserved; 5 large fresh thyme sprigs; 1 bay leaf; 16 large pitted prunes (about 10 ounces); 2 tablespoons red wine vinegar

BORDEAUX

The juniper berries are an earthy contrast to the sweet prunes — a prized regional product — in this dish. Serve roasted sliced potatoes and sautéed mushrooms alongside. What to drink: Red Bordeaux or a varietal blend of Cabernet and Merlot.

Recipe notes

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