Pair with
A fresh, voluptuous pinot noir with rich notes of cherry, blackberries and plum
Ingredients
10 duck breasts
30g Schwartz Juniper Berries, slightly crushed
100g Schwartz Cranberry Sauce
50g honey
25g orange zest
Sea salt to taste
Cracked black pepper to taste
Method
- Score the duck breast skin with a criss-cross pattern, without cutting the flesh. Season well, then set aside to come to room temperature.
- Put the duck skin-side down in a cold frying pan and slowly heat the pan. This melts the fat and crisps up the skin without burning. Fry for 15-20 mins until cooked through.
- Meanwhile, heat through the Schwartz Juniper Berries and Cranberry Sauce, honey, orange zest and seasoning.
- Once the duck is cooked, place on a plate and drizzle over the sauce. Serve with crushed new potatoes and green beans or wilted spinach.
