Sautéed Duck with Fresh Blackberries

With a sharp knife criss-cross the duck fat about ½ cm intervals cutting through to the fat but not cutting into the flesh.

Heat a non-stick frying pan to a medium heat.

Season the duck breasts with salt and pepper.

Place fat side down in the pan and gently cook until you have a nice colour, probably 10 minutes, then season again and turn over and cook for a further 4-5 minutes, then remove from the pan cover with foil and leave to rest.

Meanwhile tip off ¾ of the fat, then add the vinegar and return to the heat and cook until almost all evaporated.

Next add the jelly, water and stock cube and cook over a high heat to reduce by half.

Off the heat add the blackberries and gently press with a fork to release the juice but not broken up fully.

Finally stir in the butter and re-season, keep warm.

Slice and drain the duck really well into 3 slices, across the grain of the meat, drain again.

Serve with a spoon or two of sauce, no more.

Serve with minted new potatoes and few petit pois peas.