Seared Spiced Duck Breasts

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One whole boneless duck breast (1 1/2 pounds), breast halves separated and patted dry

2 teaspoons juniper berries

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of freshly ground cloves

Pinch of freshly ground pepper


1 tablespoon Armagnac

2 teaspoons Dijon mustard

1/4 cup robust red wine, such as a Cahors or a California Cabernet Sauvignon

2 tablespoons red wine vinegar

2 1/2 tablespoons unsalted butter

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