Add the vinegar, black currants, and crème de cassis and bring back to a boil. Turn the heat to medium-low and simmer, stirring occasionally, until the mixture is syrupy and reduced by about half, ...

Season the duck inside and out with salt and freshly ground black pepper. Add a few thyme and rosemary sprigs to the cavity, then pour in 125ml cold water, angling the duck so that the water does not ...