Preheat oven to 220 C, 475 F. Heat a non stick frying pan and dry fry the duck breasts, skin side down for 3-4 minutes until browned. Turn the duck over and cook and cook for a few more minutes. Transfer to a rack set over a roasting tin and roast for 10-15 minutes depending on how well done you like the meat.
Meanwhile make the sauce. Pour the stock into a pan and boil rapidly to reduce by half. With a sharp knife, carefully cut the peel and pith away from the Clementines. Cut 1 teaspoon of the peel into thin strips and each Clementine into thick slices. Add the peel to the pan with the cranberries, honey, redcurrant jelly and liqueur, season to taste. Simmer gently until the mixture forms a syrupy sauce, leaving some cranberries whole.
Remove the duck from the oven and cool 5 minutes. Arrange the Clementine slices in the center of large plates, then slice the duck breasts and fan them on top. To serve, spoon over the sauce and serve with seasonal vegetables and sauteed potatoes cooked in a little of the duck fat.