1. Remove all fat from the duck breasts. Debone and cut into equal pieces (in large pieces).
2. In a large bowl, marinate the duck in beer. Cover the bowl with plastic wrap and refrigerate overnight.
3. In a small saucepan, heat the elderberry jelly, water, and port wine, stirring until well combined. Set aside.
4. Thirty minutes before serving, drain the duck pieces and dry them on a paper towel. Roll the pieces in flour, beaten eggs, and then in breadcrumbs.
5. Fry in a large amount of extra virgin olive oil for about 10 minutes – there should be enough oil to cover all the pieces to be fried.
6. Drain well, season with salt, and serve immediately with the elderberry sauce.