2 tsp fennel seeds
2 tsp cumin seeds
2 tsp peppercorns
3 juniper berries
1 tsp rock salt
4 duck breasts
½ cup orange juice
½ cup port
1 cinnamon quill
1 tbsp brown sugar
Heat the fennel and cumin seeds along with the peppercorns in a dry pan for 3-5 minutes to release the flavours. Put these spices along with the juniper berries, peppercorns and salt into a mortar and pestle and grind to a fine powder.
Score the skin on each duck breast and then rub the spice mix all over them before covering and refrigerating overnight or at least a couple of hours.
Take the duck breasts out of the fridge 30 minutes before cooking. To cook, heat a large pan, placing the duck breasts skin side down. Cook the breasts on a medium heat for 6 minutes before turning. Cook the duck for a further two minutes. Drain all but 1 tablespoon of fat from the pan, return to the heat and add to the pan the orange juice, port, brown sugar and cinnamon quill.
Continue to cook the duck for a further 6-8 minutes. Turn off the heat and allow the duck to rest for 5 minutes. Slice the duck and drizzle over with the now thick pan juices and serve with the fennel and orange salad.
To make the salad
1 fennel bulb
1 tbsp extra virgin olive oil
½ tsp Dijon mustard
salt & pepper
Peel two of the oranges and cut into slices.
Core the fennel bulb and then slice into super thin slices.
Mix the fennel and orange along with the rocket in a bowl.
Mix the juice of the remaining orange with the olive oil and mustard. Season to taste before dressing the salad.