• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 x 150 g duck breast

  2. 1 tbsp juniper berries , finely crushed

  3. 1/2 tsp sea salt and cracked black peppercorns

  4. 1 tbsp olive oil

  5. 25 ml port

  6. 2 tsp golden sultanas

  7. 1 shallot , finely chopped

  8. 25 g caster sugar

  9. 30 ml orange juice

  10. 2 tbsp pomegranate molasses

  11. 1 x 2 cm cinnamon sticks

  12. 1/2 tsp grated nutmeg

  13. 200 g cranberries

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/gas 4.

  2. Put the duck on a plate in one layer. Mix the juniper berries, sea salt and cracked black pepper together, and then rub the duck with a dash of olive oil and the juniper mixture. Let it stand in the fridge for about 2 hours.

  3. Heat the oil in a heavy sauté pan and brown the duck on all sides before transferring to an ovenproof dish. Roast for about 20 minutes, or give it a minute or two longer, if you like your duck well done. During cooking, baste the duck with the port. Remove the duck from the dish and leave to rest in a warm place before slicing.

  4. For the cranberry chutney ; place the sultanas, shallot, sugar, orange juice, molasses and spices in a small saucepan. Place over a low heat and stir and simmer for 5-6 minutes. Add the cranberries, cover, then simmer for 5 more minutes or until they are soft. Remove the cinnamon stick from the pan.

  5. Slice the duck and accompany with a spoonful of the cranberries and dollop of pomegranate chutney.


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