Juniper and Cranberry Glazed Duck Breasts

Number of Portions
Juniper & Cranberry Glazed Duck Breasts


- 10 duck breasts
- 30 grams Juniper Berries , slightly crushed
- 100 grams Cranberry Sauce
- 50 grams honey
- 25 grams orange zest
- Sea Salt to taste
- 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.

Products used in this recipe: