Step 1: Place a high sided non stick fry pan over a medium high heat. Add the butter and once melted, sweat off the onion until they have soften, then turn up the heat and deglaze with the Verjuice.

Step 2: Add the muscatels, sherry, Vino Cotto & brown sugar, turn the heat down to low, place a lid on the pan and allow the liquid to just gently simmer, cook for approximately 30 minutes or until the liquid has become syrupy and the muscatels have plumped up.

Step 3: Remove from the heat and set aside on a plate to cool to room temperature.

Step 4: Serve with the Duck, Currant & Muscat Pate spooned onto the Rosemary & Verjuice Biscuits.