INGREDIENTS
4
duck breasts
4
juniper berries
1 pinch
caraway seeds
1 tsp
allspice
1 serving
sea salt and pepper
100 mLs
ruby port
100 gs
cranberries
1
juice of orange
1/2
cinnamon stick
1
star anise
300 mLs
chicken stock
2 tsps
redcurrant jelly
30 gs
butter