Spiced duck with cranberry and pomegranate chutney

Preheat the oven to 180C/gas 4.

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.

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.

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.

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