Instructions: Pan fry the breasts. In a saucepan boil the berries, shallot and white wine and reduce until pan is almost dry. Add stock and cream and simmer until thickened.

Season and keep warm. Heat choucroute with a splash of water and the sliced bacon.

To serve, put a pile of choucroute on a plate, then a duck breast, and spoon the sauce around.

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