Ingredients

• 1 wild duck
• 2 shallots, roughly chopped
• 1 carrot, roughly chopped
• 1 stick of celery, roughly chopped
• A spring of thyme
• 25 G/1 oz Blackberries
• 1 teaspoon Red wine Vinegar
• 1 glass of Red wine
• Salt and pepper

Serve 2

1. Preheat the oven to 230 C/450 F/Gas mark 8.
2. Put the duck in a small, flameproof roasting pan and roast for 10 minutes.
3. Add the vegetables and thyme to the roasting pan and cook for further 10 minutes.
4. Remove the duck from the pan and leave to rest in a warm place for 10 minutes.
5. Add the butter and sugar to the vegetables in the roasting pan. And brown over a
6. Fairly high heat.
7. Add half the blackberries and continue cooking over a high heat until their liquid has
8. evaporated.
9. Add the vinegar and cook until it has reduced away. Add the wine.
10. Remove the legs from the duck, add to the sauce and simmer gently for 15 minutes.
11. Carves the duck breast and serve on warmed plates with a few blackberries. Arrange the duck legs on the plates, strain over the sauce and serve at once.