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1
Score the skin side of the duck breasts in a diamond pattern.
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2
In a dry skillet, toast the juniper berries over moderately high heat until they are shiny, about 1 1/2 minutes, being careful not to burn them.
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3
Immediately transfer the juniper berries to a mortar or spice grinder and let cool completely.
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4
Add the nutmeg, cinnamon, ginger, cloves, pepper and 1/2 teaspoon of salt to the mortar and grind to a fine powder.
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5
Transfer the spices to a small bowl and stir in the Armagnac and mustard to make a paste.
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6
Rub the spice paste all over the duck breast halves.
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7
Set the duck breasts in a glass or ceramic dish, cover with plastic wrap and refrigerate for at least 6 and up to 24 hours.
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8
Remove the duck breasts from the refrigerator at least 30 minutes before cooking.
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9
Preheat the oven to 325.
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10
Set a heavy medium skillet over moderately high heat until very hot.
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11
Set the duck breasts in the pan, skin side down, and cook until the skin is browned and the fat begins to melt, about 3 minutes.
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12
Adjust the heat as necessary if the skin is browning too fast.
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13
Remove the skillet from the heat and transfer the breasts to a plate.
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14
Drain the fat and carefully wipe out the pan with paper towels.
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15
Return the duck breasts to the skillet, meat side down, and cook over moderately high heat for 5 minutes longer.
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16
Transfer the duck to a small baking dish and keep warm in the oven while you prepare the sauce.
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17
Add the red wine and the vinegar to the skillet and bring to a simmer, stirring with a wooden spoon to release all of the browned bits from the bottom of the pan.
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18
Cook the sauce until reduced to 3 tablespoons.
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19
Remove from the heat and swirl in the butter.
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20
Season the sauce with salt and pepper.
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21
Slice the duck breasts on the diagonal and fan them out on warmed plates or a warmed platter.
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22
Spoon the sauce over the duck and serve immediately.
