Autumn is a time to head to the hedgerows and forage for the fruit and this year there is an exceptional harvest.

However, this means that Scottish liquid deli, Demijohn, is torn between doing this and being in town. Demi John has just opened a new pop-up shop in Buchanan Galleries which has been running since Monday October 8. It will be open during the pre-Christmas period to allow those weary Christmas shoppers and city centre office workers the chance to get a taste of their delicious liqueurs, spirits, oils and vinegars – all of which, of course make the perfect Christmas gifts. However, the Demijohn team will still find time this season to forage the hedgerows of rural Galloway to pick sloes for the “World’s Best Artisan Sloe Gin” (as voted for 2 years running). Sloe Gin is the perfect Christmas gift or autumnal tipple but we also love this recipe when combined with pan fried duck.

Demijohn will be open daily in Buchanan Galleries from 10am to 7pm Monday to Sunday and until 8pm on Thursday.

For more information: https://www.demijohn.co.uk

Serves 2

INGREDIENTS

2 shallots

2 duck breasts

60-100ml Demijohn Sloe Gin (25% Abv)

1 star anise (optional)

A dash of Demijohn Lemon Vinegar

Salt and pepper

METHOD

1 Slice the shallots thinly and soften in a hot frying pan using the tiniest smidgen of olive oil.

2 When softened set the shallots aside in a warmed dish and wipe the pan clean with kitchen roll.

3 Next heat the pan to smoking hot. Score the skin on the duck breasts and season with salt and pepper. Place the breasts in the pan, skin side down, and cook for 5 minutes or until the skin has started to crisp.

4 Drain the fat from the pan, flip the breasts over and continue to cook for a further 3 to 4 minutes or until the meat is still just pink inside. Remove the duck breasts from the pan and add to the dish of shallots.

5 Lower the heat under the pan. Next, de-glaze the pan with the sloe gin, allowing enough to make a jus for each duck breast. Remember that the gin will reduce in quantity so don’t be too sparing. Add the star anise and bubble the gin until it reduces by about a third and takes on a slightly syrupy consistency. Add a dash of lemon vinegar to the sloe gin jus and season with salt and pepper, to taste.

6 Finally, pour the jus over the duck breasts.

7 This dish is best served with creamy mashed potato and mountains of springy green vegetables.