Instructions: 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. Cut turnips into 36 balls, using a melon baller. Melt 4 tbs of butter in a small saucepan over low heat. Saute balls until tender; do not overcook. Remove & keep covered. Preheat oven to 325F. Remove breasts from juice & drain.

Reserve juice. Cut each breast in half down center through breastbone. Melt 1/2 cup of butter in a 10-inch ovenproof saute pan. Brown breast halves skin-side down. Place pan in preheated oven & bake until breasts are tender, about 25 munites. Remove breasts from pan. Season lightly with salt & pepper & keep warm. 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. Remove skin and warm bones from breasts. 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. DUCK STOCK: Trim fat & remove skin from duck bones & scraps. Wash well. Set aside with giblets. Pour oil into 6-8 quart stockpot, add the onion, carrots, leeks, & celery. Cook over moderate heat about 3 minutes. Place bones, scraps, & giblets on top of vegetables. Sweat together over moderate heat about 10 minutes. Shake pan occasionally, but do not stir. Add wine, 3 cups warm water, and seasoning and bring to a full boil. Remove any scum that surfaces. Lower heat, cover, & simmer about 3 hours. Remove from heat and allow to cool. Strain through a fine sieve into a clean pot. Reheat stock or freeze for future use.

LE BAGATELLE

K ST, NW WASH. DC. WINE: CHATEAU

GRUAUD-LAROSE, ST.-JULIEN, 1971

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