2 pieces of duck breast. Season with salt and black pepper. ( You can buy a whole duck or just the breast. )
Heat oil in a pan. Brown the skin side first, then reduce heat, cook the other side. About 10-15 mins.
In another pan, cook red wine, balsamic vinegar, stock until reduced by half. Add brown sugar, berries and rosemary, whisk in butter. Drizzle the sauce on top of duck.