Maple Gressingham Duck Breasts with Cranberry Wine Sauce

Serves 2

• 1 tbsp red wine vinegar
• 2 tbsp golden granulated sugar
• 150ml red wine (cabernet sauvignon)
• 100g fresh cranberries
• finely grated zest and juice of 1/2 orange
• 2 star anise
• 2 Gressingham duck breasts
• salt and pepper
• 2 tbsp maple syrup
• 2 orange slices

Pre-heat oven 220°C / gas mark 7.

Pour the red wine vinegar and sugar into a pan and warm through for a minute or so until the sugar has melted.

Add the red wine, cranberries, orange zest, orange juice and star anise. Bring to the boil and simmer for 6–10 mins until the cranberries have popped and the juice is syrupy. Set to one side and keep warm.

Season the Gressingham duck breasts and put them onto a rack over a roasting tin. Cut several slashes in the skin and drizzle maple syrup over. Roast for 10 mins.

Top with orange slices and roast for another 5 mins until the duck skin is crispy and flesh cooked yet slightly pink.

Place duck breasts on a plate, pour the sauce over and serve.