Serves 4–6

Using a sharp knife, begin recipe by placing small deep cuts throughout the duck to help distribute seasonings internally. When ready, generously salt and massage the duck inside and out and let set for 20 minutes, or covered in the fridge overnight.

Meanwhile, using a mortar and pestle, grind juniper berries into a fine powder and sage leaves into a paste. Then, using a small bowl, mix the juniper powder and sage together, adding in maple syrup, sunflower oil, maple vinegar and a pinch of salt.

Once mixture is made and duck has salted, stir the mixture well and thoroughly massage it into the duck. Cover the duck and place it in fridge for 12 or more hours.

When you are ready to begin cooking the duck, preheat oven to 400°F. Massage any of the “fallen” mixture back onto the duck and place in oven, uncovered and breast up. Cook duck until its internal temperature reaches 165°, basting with its juices about every 20 minutes or so.

When duck has reached the desired temperature, baste once more then return to oven to broil top on the low setting. Broil until duck has a light to medium crisp on top.