• Score the skin of the duck breasts in a crisscross pattern, then rub with salt and pepper. Place them skin-side down in a dry hob-proof roasting tray and cook over low heat to render most of the fat. This may take 10–15 minutes.
• Place the tray in the hot oven for 8–10 minutes until the duck is slightly springy when pressed. Turn the heat under the duck breasts and fry for about 5 minutes until the skin is crisp. Turn them over and fry on the other side for 1–2 minutes until cooked.
• Meanwhile, make the sauce. Place the red wine in a pan with the garlic and thyme and boil for 7–8 minutes until reduced by half. Pour in the stock and reduce again by half. Taste and adjust the seasoning, strain through a fine sieve and discard the solids. Stir the blackcurrant jam into the sauce and add a few knobs of butter to give it a shine.

Confit Potatoes

• Place the potatoes, garlic, shallot, and thyme in a medium saucepan. Cover the potatoes with olive oil (or duck fat if used) and slowly simmer over medium heat. Cook the potatoes until just tender, 30–35 minutes. Allow the potatoes to cool in the oil, then drain and place in a bowl. Slice each in half, lengthwise.

Cream Leeks

• In a large pan, sauté leeks in butter and salt with a lid on. Once soft, add cream to cover. Simmer until thick inconsistency. Season to taste.