Spicy Fruity Glazed Duck Breasts

What

4 duck breasts
2 teaspoons black peppercorns
1 teaspoon rock salt
1 teaspoon coriander seeds
½ teaspoon ground all spice
Pinch ground cinnamon 

For sauce:
2 tablespoons granular Canderel
150ml red wine or port
1 Orange
75g fresh or frozen cranberries
2 tablespoons cranberry jelly 

 

How

Grind the spices (black peppercorns, rock salt, coriander seeds, ground all spice and ground cinnamon) in a pestle and mortar or small food mill. Make 4 to 5 slits into the skin of the duck breasts and rub the spices all over.
Heat a large griddle or frying pan and cook the duck breasts skin side down for 4-5 minutes, then draining off any excess fat, turn the breasts and cook for a further 4-5 minutes according to thickness, allow a little longer if you like the meat well cooked. Allow to rest in a warm place for 2-3 minutes.

Meanwhile to make the sauce, add the Canderel, wine, zest and juice of orange, cranberries and cranberry jelly to saucepan and simmer for 10 minutes until thickened and syrupy.

Slice the duck breasts diagonally and serve with the red cabbage (see next recipe) on a bed of sweet potato mash drizzled with the sauce.