Steam the shallots cut into pieces in a little clarified butter, then sprinkle brown sugar over them and let them fry briefly and then deglaze with the orange juice. Wait a moment and let everything simmer.

Add the stock as well as the cherries, apple pieces and spices. Let everything simmer for a while so that the liquid is reduced. I kept the poultry stock from roasting chicken in the oven, so it has a spicy and slightly peppery note. I used the rest of the glass and the remaining apple to prepare the red cabbage as well as the poultry fat from this glass. Please do not add any salt, only season to taste at the end.

When the sauce is well reduced, remove the juniper berries and allspice and mix everything. Possibly bind with a little cornstarch.

The sauce tastes slightly fruity and a little hot.

I roasted the duck in the oven (as always, see my roast duck recipes). I seasoned the duck with salt and the spice mixture, rubbed inside and out.