3 leeks, trimmed (reserving trimmings for garnish)
1 cup chicken stock
⅓ cup currants
3 large duck breast fillets
2 tsp olive oil
500g brussels sprouts, trimmed
¼ cup flat-leaf parsley leaves, to serve
1 Preheat oven to 200˚C. Grease a shallow baking dish. Cut leeks into 10cm lengths, then cut in half lengthways. Place leeks into baking dish. Add stock and season with salt and pepper. Sprinkle over currants. Cover with foil; bake for 20 minutes or until tender. Remove foil and cook for 10 minutes.
2 Season duck with salt and pepper. Heat oil in a non-stick frying pan over medium-high heat. When hot, add duck breasts, skin-side down and cook for 2-3 minutes or until golden. Turn and cook for 2-3 minutes or until browned. Transfer pan to oven for 8-10 minutes for medium rare or until cooked to your liking. Transfer duck to a chopping board and cover with foil to keep warm.
3 Return pan to stove over a medium-high heat. Finely shred reserved trimmings. Add to pan and cook until crisp and golden. Transfer to a plate lined with paper towel.
Meanwhile, bring a saucepan of water to the boil. Add brussels sprouts and cook for 7 minutes or until tender. Drain. Halve sprouts, add butter and toss until melted.
4 Thickly slice duck. Transfer leeks to serving plates. Top with slices of duck, fried leek and parsley. Serve with brussels sprouts on the side.