This dish was one of the first meals my husband ,who at that time was still my boyfriend, prepared for me. He took it out of a French cookbook but since then the recipe is save and sound in our own cooking book where we keep all our precious recipes. I love the combination of sweet, savory and tart. We serve it with a celeriac purée. Ingredients (for 4) 4 duck breasts 2 teaspoons sea salt 2 teaspoons ground cinnamon 4 teaspoons brown sugar 250 ml red wine 150 ml creme de cass