Combine Silver Palate It's The Berries, red currant jelly, soy sauce and brandy in a small saucepan. Stir over medium-high heat until jelly is melted. Set glaze aside. Preheat oven to 350° F. Score duck skin and fat diagonally into a 3/4-inch diamond pattern without cutting the flesh. Season with salt and pepper. Heat a large heavy skillet over medium-high heat. Place duck breasts, skin side down, in skillet and cook until crisp and brown, 3 to 4 minutes. Transfer to a shallow roasting pan, skin side up, and brush liberally with glaze. Roast until meat is pink, 7 to 8 minutes. Remove from oven and let stand for 1 to 2 minutes. Slice across the breast and serve with additional glaze, if desired, and sprinkled with parsley. Serve on a bed of mixed wild and brown rice with classic chestnut or turnip purée.