Pan-fried duck breast with blackberry jam sauce

Serves 2 You will need:

• 2 duck breasts (skin and fat on) • Sea salt and freshly ground pepper

For the sauce you will need:

• 1 medium shallot, finely chopped • 3 tablespoons blackberry jam, or blackberry and apple jam • 1 tablespoon red wine vinegar • The juice of 1 orange • Sea salt and freshly ground pepper

1 Score the duck breasts. Use a sharp knife to make three long cuts just through the skin but not all the way down to the meat, then repeat crossways to make a grid pattern. Now season generously on both sides with salt and pepper. 2 Place a frying pan over a medium heat, immediately add the duck breasts, skin-side down, and after 2 minutes turn the heat down low. Continue to cook, pouring off the fat every so often in to a jar (keep for roasting potatoes!), for about 10-15 minutes until the skin is really crisp and golden. 3 Now increase the heat to medium and turn over the duck breasts. Cook for about 4-6 minutes, depending on the thickness of the breasts, then turn off the heat and allow to rest for a few minutes before serving. 4 As the duck is cooking, make the sauce. Add 1-2 tablespoons of the duck fat to a small frying pan or saute pan and place on a medium heat. Add the finely chopped shallot and cook for 5-6 minutes until completely soft, then stir in the jam, the red wine vinegar and the orange juice. Allow to bubble and reduce for 3-5 minutes until the mixture is a syrupy consistency. Season with salt and pepper to taste, adding more vinegar or jam if necessary. You are looking for a perfectly balanced sweet and sour sauce. Reheat to serve. 5 Serve the duck breasts either whole or cut in to slices, drizzled with the sauce.