350ml water

2 crushed juniper berries

1 teaspoon crushed black pepper corns

1 teaspoon mustard seeds

Few sprigs thyme

10g seasalt

15g brown sugar

50g dried fruit – cranberry, cherry and golden raisin mix

1 finely chopped shallot

125ml dry cider 200ml chicken stock

15g butter

Soak the fruit in the sherry overnight.

Heat a saucepan and add the juniper, pepper and mustard seeds. When they start to pop add the water, thyme, salt and sugar. Simmer until sugar and salt have dissolved. Cool completely and submerge the duck breasts in it. Chill overnight then remove duck and pat dry with kitchen paper.

Score the skin and place skin side down into a cool frying pan. Place on medium low heat and cook until the skin is rendered and crisp – will take about 12-15 minutes. Flip over and cook on other side for a few minutes or cook in a 190oc oven until desired temperature. Remove the fat from the pan but not juices if possible. Add the shallot to the pan and cook until golden. Add the fruit and cider and cook for a minute. Add the stock and boil until spoon coating consistency. Add any duck resting juices and the duck to warm through. Whisk in the butter and check seasoning.

Hot red cabbage slaw

600g red cabbage, quartered , core removed and finely sliced

2 red onions, finely sliced

2 tablespoons fat from duck

100ml dry cider

35ml cider vinegar

1 tablespoon maple syrup

Salt and pepper

Heat the fat in a large frying pan and add the onions. Cook until soft then add the cabbage. Cook to wilt – about 5 minutes, stirring frequently. Add the cider, vinegar and maple syrup and cook until all the liquid has evaporated. Season to taste and serve with the duck.