1) Wash And dry delicately the berries; shell the currants. Pour the wine in a saucepan with honey, a pinch of salt, a grind of clove pepper and bay leaves. Bring to a boil, lower the heat and simmer for 10-12 minutes. As the wine dwindles, engrave the skin of the duck breasts with a sharp knife, forming a diamond-shaped grid, without cutting the meat.

2) Reheat a non-stick pan and, when hot, recline skin side duck breasts and cook over high heat for 1 minute, reduce the flame slightly and continue cooking for 5-7 minutes, depending on whether you prefer a more or less rare cooking. Turn duck breasts and cook 3-4 minutes on the other side.

3) While the duck breasts are cooking, taken 2 tablespoons of the wine reduction and let them cool. Dissolve corn starch e put back all in the saucepan, mixing the sauce with a whisk to avoid the formation of lumps and bringing it back to a light boil. United the berries, let it simmer for a couple of minutes and remove from the heat.

4) Remove duck breasts from the pan, salt them, pepper them, wrap them in aluminum foil and let them rest for 4-5 minutes. Extract them from aluminum, cut them into thick slices and serve them on plates, coated with the sauce and berries.