Take Szechuan peppers; lightly roast them in a dry pan. Season the peppers and grind.
Rub grinded peppers into the duck breast.
Put the duck into a dry pan on a low heat, slowly cook for 6 min. Then place it into the oven for 10 min.
For the gooseberry sauce, place some sugar into a hot pan. Add some water and lemon zest. Boil.
Add gooseberries. Bring to boil, then, set aside.
Pour some red wine into a saucepan, season with salt and pepper. Reduce to syrup. Add 50 ml of chicken stock. Reduce. Add gooseberries. Add 2 teaspoons of honey and 50 g of butter. Cook some 2 min and take off the heat.
Slice the duck breast not very thin and glaze with the gooseberry sauce. Cook this recipe with a photo!