Crispy Juniper Orange And Thyme Duck With Celeriac And Cauliflower Puree | Donna Hay

Ingredients

• 1½ tablespoons juniper berries
• 1 tablespoon finely grated orange rind
• 1 tablespoon lemon thyme leaves
• 4 cloves garlic
• ½ teaspoon sea salt flakes
• 1 teaspoon cracked black pepper
• 4 x 250g duck marylands
• 1 cup (250ml) chicken stock
• ⅓ cup (80ml) vincotto
• ¼ cup (60ml) orange juice
• 8 sprigs lemon thyme, extra
• 1 tablespoon extra virgin olive oil
• 20g unsalted butter, chopped
• 1 leek, white part only, thinly sliced
• 1 medium celeriac (600g), peeled and chopped
• ½ cauliflower (380g), trimmed and chopped
• 1½ cups (375ml) milk