Dry the duck breasts with a paper towel. Cut the skin into squares with a sharp knife. Heat a big dry frying pan and put the meat skin-side down. Fry until the skin becomes gold. Turn the meat over to the other side and pour with melted fat on the frying pan. Fry on medium fire for around 4 minutes. Remove the meat from the pan, pour with salt and pepper and wrap each piece separately in aluminium foil. Put away to rest for 15 minutes.
Heat the oven up to 200 degrees. Pour away half of the fat on the pan. Add honey to the fat remaining on the pan and start to heat it up lightly.
Cover a big baking tray with baking paper. Unpack the meat and pour the liquid in the aluminium foil onto the pan. Add the currants, rosemary sprig, salt and pepper. Cook until the currants disintegrate completely.
Wash the apples and cut them into thin slices. Put the duck breasts skin-side down on the baking tray and place the apple slices on their sides. Bake for around 6 minutes, depending on to what extent the meat should be pink inside. After this time, put the breasts and apples over onto a board and cut the duck into slices. Pour the currant sauce onto the side of the plate and sprinkle with powdered sugar. In the middle of the plate, put the apples and the duck, sprinkling it with freshly ground pepper.