1. For the sauce, place vinegar and cane sugar in a small saucepan. Reduce and add the blackcurrant jelly until a creamy sauce is obtained. Keep refrigerated.

2. With a sharp knife, make incisions on the layer of fat on the top of the duck diagonally. Then, score in the other direction.

3. Sear the duck in a nonstick skillet by depositing it on the side of the fat part. Cook for 5 minutes and finish cooking in a preheated oven at 180ºC for 5 minutes.

4. Let stand for 1-2 minutes, cut it widthwise into regular slices and place it lengthwise on sliced and grilled baguette. Then, season with Guérande sea salt and ground pepper.

5. Serve the sauce separately in a sauce-boat.

6. Finally, arrange the orange segments and spinach leaves.