Wipe the duck with a damp cloth. If you have the giblets place them in a roasting pan with the chopped vegetables. Crush half of the juniper berries and place in the cavity of the duck; sprinkle salt over the skin.
Place the duck on the bed of vegetables and roast in a moderately hot oven (Mark 6, 200°C, 400°F) for 45 minutes. Pour off any surplus fat and turn the duck over so that it is breast side down. Roast for 10 minutes and then, if the duck is sufficiently cooked, transfer to a hot serving dish and keep hot.
Pour off the fat from the roasting tin and add the remaining juniper berries and the stock or water to the pan; boil fast for 4 minutes and strain the liquid into a jug, discarding the vegetables and giblets.
Pour the gin into the pan and set light to it. Return the strained pan juices and simmer for 2 minutes, stirring all the time. Remove from the heat and add the butter, in small pieces; shake until melted.
Carve the duck and serve with the sauce; garnish with watercress if you wish.
© 1987 Geraldene Holt. All rights reserved.