Joint some duck legs into drum-sticks and thighs. Brown them (you can do this is a dry frying pan; you’re really not going to need any extra fat). Transfer the duck to a casserole, just saving enough to brown some sliced onion. Put the onion in with the duck. De-glaze the pan with sherry, and add some chicken stock and a generous slug of cassis to the casserole before cooking it at 170C for about an hour and a half.
It’s very rich – sweet and fruity – but nice, and not overpoweringly blackcurranty.