Winter-style Sliced Duck

Wash the currants and strip off the stalks with a fork.

Score the duck skin in a diamond pattern, then season with salt and pepper. Heat the clarified butter in a frying pan and fry the duck breasts, skin side down, over a medium heat for about 8 minutes.

Then turn and fry for a further 8 minutes. Season with salt and pepper, wrap in aluminium foil and leave to rest for 10 minutes.

Add wine to the frying pan to dissolve the meat juices, then add the stock, bay leaves and peppercorns and simmer to reduce.

Mix the cornflour to a smooth paste with a little water. Add the washed currants to the sauce with the sugar. Stir in the mixed cornflour and briefly return to the boil.