Seared Duck Breasts with Port and Cherry Sauce – DelicioUS!

Ingredients

• 8 juniper berries
• 2 tsp minced fresh thyme
• 2 tsp kosher or sea salt
• 1 tsp black peppercorns
• 4 boneless duck breasts (about 250 g each)
• 250 ml Zinfandel Port or ruby port
• 1 shallot, minced
• 3 fresh thyme sprigs
• 1 strip orange zest, removed with a vegetable peeler
• 1 tbsp balsamic vinegar
• 24 cherries, pitted and halved
• 125 ml strong chicken broth (reduced from 250 ml)
• 1⁄2 tsp sugar
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter