Preparation time: 35 minutes
Cooking time: 10 minutes

 As a side, I recommend mashed potato enriched with a few pieces of St. Agur cheese. 

1. Begin cooking the duck breasts, skin side down, at a low temperature. The fat will gradually begin to run. At this point, start increasing the skillet temperature. Check the color by gently lifting the breast until the skin is nicely browned and crispy.
2. Remove the duck and pour the fat out of the pan, then deglaze the skillet with the duck jus.
3. Add the espresso and black currants and cook for 5 minutes.
4. Cut the duck in half and press the skin into the mixture of coriander seed and ground cocoa; transfer to plates.
5. Sprinkle the duck with a few spoonfuls of St. Agur, cut into little pieces, then sauce with the black currant jus.
6. Garnish with a little chervil or baby mustard leaves.