Duck Breast with Currant Sauce
Rinse currants and remove stalks with a fork.
Cut duck breast on the skin side into a diamond pattern and season with salt and pepper. Heat clarified butter in a pan, place duck breasts skin side down in the pan and fry over medium heat for about 8 minutes, then turn and cook for another 8 minutes and season with salt and pepper. Wrap duck breasts in aluminum foil and let rest in a preheated 80°C (approximately 150°F) oven for about 10 minutes.
Deglaze the pan with wine and broth, add bay leaves and peppercorns and let everything simmer. Mix cornstarch with a little water in a bowl until smooth. Add rinsed currants and sugar to the sauce. Stir in cornstarch and bring to a boil briefly.
Slice duck breast and serve with the sauce.