- Preheat oven to 180°C and heat 1tsp olive oil in a non-stick frying pan.
- Season duck with pepper then place in hot pan and cook until coloured on each side (approx 1-2 minutes per side)
- Transfer duck to a roasting tin and place in preheated oven for 5 minutes. Transfer to plate, covered loosely with tinfoil. Allow to rest while you make the sauce.
- Place roasting tin on stovetop over a medium heat and add the garlic and wine. Simmer, gently scraping the pan with a wooden spoon to deglaze.
- Once wine has reduced by approximately half, crumble in stock cube and stir to blend. Remove garlic clove.
- Add the blackcurrants and sugar and simmer for a couple of minutes until blackcurrant skins have burst and sauce looks syrupy. Taste and add a little more sugar and/or pepper if necessary - the sauce should be tart but not sour.
- Thickly slice the duck breasts and arrange on plates. Stir any juices shed by the duck into the sauce, stir and pour over.