Ingredients

• 10 black peppercorns
• 5cm (2 inch) piece cinnamon stick, broken
• 10 cardamom pods
• 12 coriander seeds
• 2.5ml (½ tsp) sea salt crystals
• 4 x 175g (6oz) duck breast fillets
• 30ml (2 tbsp) sugar
• grated rind and juice 2 oranges
• 150ml (¼ pint) red wine
• 225g (8oz) cranberries
• 30ml (2 tbsp) redcurrant jelly
• 15ml (1 tbsp) red wine vinegar
• 75g (2oz) redcurrants
• sweet potato mash, to serve

Tools

• Kitchen Machine
• Multi-Mill 
• Liquidiser

Method

1. Place the peppercorns, cinnamon, cardamom pods, coriander seeds and sea salt in the Multi-Mill and process for 20-30 seconds until ground. Score the skin and fat of the duck breasts with a sharp knife and rub the spice blend over the skin.
2. Place the sugar, orange juice, wine and cranberries in a pan and bring to the boil. Simmer for 5 minutes or until the cranberries are tender. Cool slightly, remove about a quarter of the cranberries and set aside. Place the remainder in the Liquidiser and blend to a purée. Pour back into the saucepan through a sieve.
3. Cook the duck breasts on a ridged griddle pan. Place fat side down and cook over a low heat for 12-15 minutes, pouring off the fat as it is released.
4. Turn over and cook for about 5 minutes. Alternatively cook in a preheated oven at 200°C/400°F/Gas 6 for 15-25 minutes, according to how well cooked you prefer duck.
5. Meanwhile add the redcurrant jelly and vinegar to the sauce and bring to the boil. Let it bubble for 5 minutes, until syrupy. Add the reserved cranberries, orange rind and redcurrants and heat through.
6. To serve, slice the duck and arrange on top of a bed of sweet potato mash, drizzle over a little fruit glaze and serve the remainder separately.

Cook's Note: To make sweet mashed potato mix about 700g (1½lb) cooked mashed sweet potato with 50g (2oz) butter and 30ml (2 tbsp) mascarpone or single cream and season well.