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1
Bring 3 cups water, 20 juniper berries, and pinch of salt to boil in large saucepan.
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2
Reduce heat to medium; cover and simmer 10 minutes.
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3
Set juniper broth aside.
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4
Preheat oven to 450F.
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5
Cut wing tips from duck; reserve.
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6
Sprinkle cavity of duck with salt and pepper.
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7
Place heart, liver, and gizzard in cavity, then 10 juniper berries, 4 thyme sprigs, and bay leaf.
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8
Tie legs together to hold shape.
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9
Place duck, breast side up, in roasting pan.
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10
Add wing tips and neck to pan.
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11
Pour 1 cup juniper broth over duck.
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12
Roast duck in center of oven until beginning to brown, about 30 minutes.
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13
Meanwhile, bring remaining juniper broth to boil.
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14
Add prunes; cover, reduce heat to medium, and simmer until prunes are soft, about 5 minutes.
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15
Using slotted spoon, transfer prunes to small bowl.
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16
Tilt roasting pan; spoon off 1/2 cup fat from top of liquid.
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17
Pour 1/2 cup prune poaching liquid over duck.
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18
Turn duck, breast side down.
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19
Pour 1/2 cup prune poaching liquid over duck.
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20
Return to oven; roast 15 minutes.
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21
Turn duck, breast side up.
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22
Arrange prunes around duck; spoon pan juices over prunes.
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23
Drizzle vinegar over duck.
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24
Return to oven and roast duck until skin is crisp and juices run clear when thigh is pierced, about 20 minutes longer.
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25
Transfer to cutting board, breast side down; let stand 20 minutes.
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26
Discard wing tips and neck.
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27
Using slotted spoon, transfer prunes to bowl.
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28
Pour pan juices into medium saucepan; spoon off fat.
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29
Add thyme sprig.
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30
Boil until juices are reduced to 1 1/4 cups and thickened slightly, stirring occasionally, about 8 minutes.
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31
Return prunes to juices to rewarm; season with salt and pepper.
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32
Turn duck, breast side up.
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33
Cut legs from duck.
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34
Cut off wings with some breast attached.
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35
Cut breasts from duck; thinly slice crosswise.
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36
Arrange duck on platter.
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37
Spoon juices with prunes over and serve.
