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Duck with Berries & Red Wine

Recipe Submitted By: bakingmad

Serve with sauté potatoes and a watercress or chicory salad

2	Duck Breast
2 tbsp	Red Wine
150 grams	Blackberries
1 tbsp	Balsamic Vinegar
1 tbsp	Unrefined Dark Muscovado Sugar (Billington's)
	Watercress to serve

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Heat a frying pan until very hot then add the duck, skin-side down, without added fat.
Season and remove from the heat after 3 minutes.
Place the duck breast on a warmed, flat oven dish and place in a preheated oven (220ºC/425ºF/Gas 7) for 10 minutes.
Remove, rest for 5 - 10 minutes, then cut into 4 - 5 thick slices. (The duck should be pink in the middle; overcook and it will be tough.)
While the duck is in the oven, tip away all but 1 tbsp of the pan juices from the frying pan.
Return the frying pan to the heat then carefully add the wine. (Do not let the wine go near the naked flame, remove the pan from the heat).
Bubble away for a minute or so then add the berries, vinegar and sugar.
Stir over the heat until slightly thickened, for a couple of minutes.
Season to taste then remove from the heat and serve with the sliced duck