To prepare the sauce we will need 100 grams of currants whisk blender, strain through a sieve. In the juice add 3 tbsp. lodges sugar Mistral. Mix.

Add to juice 2 tablespoons balsamic vinegar, 2 tablespoons of soy sauce.

Prepare breast. Wash the duck Breasts and dry with paper towel. Make knife cuts the skin, as in the photo.

Place duck Breasts, skin-side down on cold and dry ( no oil) pan. The pan will appear in the duck fat. If it will be a lot can be drained half. Fry breast on medium heat until Golden brown on one side. Flip the breast and fry another couple of minutes. Fry Breasts for 8 to 10 minutes (total time) no more. Place Breasts in an ovenproof pan and cover. Let rest while we cook the sauce. Fat from roasting duck pour or use for other purposes. You will think that the breast wasn't cooked, it's a myth. In a saucepan under the hood duck comes. While we will maintain juiciness and tenderness.

Start cooking sauce. Two orange squeeze juice. Prepare spice 1 cinnamon stick 2 pieces star anise 3-4 allspice Also we need currant jam -2 St lodges. and berries currants - 50 grams.

Put in pan with orange juice, currant jam, currant berries, currant sauce, and spices. Boil down the sauce over low heat until thick. Watch, as soon as the sauce starts to thicken, add the rested duck Breasts.

Fry breast on high heat with sauce, about 2 minutes more.

The dish is served hot! It is advisable to make in a cast iron or ovenproof dish.