Preheat the oven to 170 degrees Celsius. Mix the coriander, cumin, ginger and salt together. Score the skins of the duck breasts and rub each piece all over with the spice mixture. Fry the pieces in a hot pan skin-side down, for three minutes. Place the pieces in a dry pan (skin side up) and roast in the oven for eight minutes. Remove leave to rest for 10 minutes in a warm place.

To make the sauce, boil the wine until reduced in volume by half. Add the star anise, sugar and the strawberries, half chopped and half whole, and cook until you have a thick sauce. Serve the duck with the whole strawberries, the strained sauce and homemade rösti or potato croquettes.