Duck Breasts With Black Currant Juice

Reduce 8 1/2 tbsp of black currant juice in sauce pan to 1/4 of its original amount.

Pour into a shallow dish and add 1 tbsp. of Black Currant Vinegar.

Add 1 tbsp. of honey.

Cut the skin of 2 duck breasts several times.

Marinate the duck breasts for about 2 hours.

Remove the duck breasts from the marinade, pad dry, season with salt and pepper.

Heat in a frying pan 4 tbsp. of olive oil.

Fry the duck breast on both sides.

Turn onto the skin side and continue frying for about 8-10 minutes.

Remove the duck breast from the pan, cover with aluminum foil and set aside.

Add 7 and a half cup of chicken stock to the pan.

Stir in 1 tsp. of Prune Mustard and 1 tsp. of Black Currant Vinegar.

Add as much ice cold butter until the sauce takes on a velvety consistency.

Season with salt and pepper.

Cut the duck breasts into slices, arrange on plates and serve with the sauce.