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Recipe preparation steps
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1
Remove breasts whole from ducklings, leaving breastbones intact. Do not skin. Place the breasts in a deep pan. Drain currants, reserving juice, & set aside. Pour the juice over the breasts. Cover & marinate 2 hours in refrigerator. Turn occasionally so breasts marinate evenly.
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2
Cut turnips into 36 balls, using a melon baller. Melt 4 tbs of butter in a small saucepan over low heat. Sauté balls until tender; do not overcook. Remove & keep covered.
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3
Preheat oven to 160°C. Remove breasts from juice & drain. Reserve juice. Cut each breast in half down center through breastbone. Melt 120 g of butter in a 10-inch ovenproof saute pan. Brown breast halves skin-side down.
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4
Place pan in preheated oven & bake until breasts are tender, about 25 minutes. Remove breasts from pan. Season lightly with salt & pepper & keep warm.
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5
Deglaze saute pan with berry juice and Duck stock. Reduce slowly until sauce begins to thicken. Do not boil. Add cassis & 2 tbs of butter. Add currants & a dash more salt & pepper.
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6
Remove skin and warm bones from breasts.
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7
Thinly slice each half & arrange on 6 warmed dinner plates. Pour cassis sauce over each plate & serve. Turnip balls should be placed alongside duckling but not napped with sauce.
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Ready !
Prep time 
