1 duck breast
3 cumin seeds
1 star anise
3 juniper berries
1 bay leaf
6 black peppercorn
1 tbsp rice vinegar
3 tbsp duck fat
1 tbsp of Gula Melts Coconut Nectar
Orange slices for garnishing


Duck Breast Preparation
Place skin-side down in a non stick pan over a medium heat without oil for 6-8 min or until golden brown.
Pour off the fat and seal the other side for 30 seconds.
Reserve the fat.
Rub salt on the skin. Place skin side up on a rack in a roasting tin in the oven:        
Rare  -  10 min approximately      
Medium  - 15 min approximately      
Well done   - 18 min approximately.
Remove duck breast from oven and rest in warm place for 8-10 minutes.

In a pan, place reserved duck fat and saute bay leaf, cumin seed, peppercorn, juniper berries and garlic till fragrant.
Add rice wine vinegar and Gula Melts Coconut Nectar and make a reduction by heating until half gone.
Switch off flame/heat and allow to infuse for another 10 minutes.
Sieve to clarify the sauce.
To serve, place duck breast skin side up and brush glaze over duck.
Garnish with orange slices and watercress leaves..