Preheat the oven to 350F.
Trim the fat off the duck breast. Make diagonal cuts into the skin in one direction and then in the other so as to make diamond-shaped slits.
Heat a skillet over medium-high heat and brown the duck breasts on all sides.
Remove the duck from the skillet, saving the fat, and place it on a baking dish. Place in the heated oven and cook for 10 minutes.
Put the shallots, garlic, thyme and tomatoes in the skillet and cook for one or two minutes.
Deglaze the pan with balsamic vinegar and red wine. Add the butter and red currants and reduce the sauce for a couple of minutes or to your desired consistency.
Remove the duck from the oven and let it rest for 5-10 minutes. Cut it diagonally and pour the red wine reduction on it. Serve with some crusty baguette bread, salad, vegetables, or whatever you prefer.