Make, in a tight crisscross pattern, very shallow cuts across the surface of 2 duck breasts. Cutting through to the flesh, however, will expose the meat to direct heat, overcooking it before enough fat has rendered out, so maintain a delicate touch while scoring the skin.
Mix 1/4 tsp cinnamon, a pinch of nutmeg, some chili flakes, 1/2 tsp salt and 2 tbsp olive oil and massage this mix onto the flesh side.
Massage another 1/2 tsp sea salt into the fat and leave for 1 hour to get room temperature.
In the meantime prepare the sauce. Toast 50g hazelnuts in a dry pan. Cool.
Finely slice 1/2 onion and softly fry in 1 tbsp oil during 5 mins.
Keep a few hazelnuts for decoration and ground the rest in the blender. Add 135ml chicken stock, 1/2 stick of cinnamon, 1/8 tsp nutmeg and 1 tbsp red current jelly and the light browned onions and softly cook for 30 mins.
Use the blender again to make a nice sauce.
Put the duck in a dry and cold frying pan on a low heat to melt part of the fat and gently warm the meat. After 15 mins go to medium heat and turn the breasts.
Cook for another 2 mins. for medium-rare.
Wrap in alu foil and rest for 10 mins before serving in a 70°C oven.
Pour the fat from the pan and deglaze with another 90 ml chicken stock and scrape the brown bits from the bottom. Add to the sauce (after removing the cinnamon stick), plus finely sliced parsley.
Serve as shown
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