Juniper & Cranberry Glazed Duck Breasts
10 duck breasts
30 grams Schwartz Juniper Berries , slightly crushed
100 grams Schwartz Cranberry Sauce
50 grams Rowse Honey
25 grams orange zest
Schwartz Sea Salt to taste
Schwartz Cracked Black Pepper to taste
Pan fry the duck breasts in a large pan, until just cooked.
Meanwhile, heat through the Juniper Berries, Cranberry Sauce, honey, orange zest and seasoning.
Once the duck is cooked, place each one on a plate and drizzle over the sauce.
Delicious served with crushed new potatoes and wilted spinach.