Method

First make the rub, grind the juniper berries & caraway seeds either in a pestle & mortar or in a spice grinder to a powder, place in a bowl & add ground allspice, salt & pepper then mix together.

Score/cut the duck skin with a sharp knife in a Criss cross pattern, then sprinkle rub all over the duck breasts then set aside for 10 minutes.

Place duck breasts skin side down in a cold dry frying pan, place on a low to med heat & cook for 10 mins or so until, the skin is golden brown, then turn over & cook for a further 2 mins, take off the heat remove the breasts & allow to rest in a warm place for at least 10 mins.

The sauce, pour away the fat from the frying pan but leave any bits, add the port & reduce liquid by about a half, then add cranberries, water, orange juice & zest, cinnamon stick, star anise, beef stock cube, cranberry sauce or red currant jelly & black pepper, then reduce the sauce down by 2 3rds or to a syrup consistency, then at the end add the butter melt & stir in then its done.

Slice the duck breast on the angle into slices & pour over sauce.