DUCK: This is a variation of duck breasts served with fruit. Try it when blackberries are in season.

DUCK BREASTS WITH BLACKBERRIES:



1 duckling, 3-4 lbs. in weight

2 shallots, chopped

1 carrot, chopped

1 stalk celery, chopped

1 sprig of thyme

2 tbsp. butter

2 tsp. sugar

8 oz. blackberries

1 tsp. red wine vinegar

1 cup red wine

salt and pepper



Preheat oven to 450 degrees F. Rub duck with salt and pepper to taste and place it in roasting pan. Roast for 10 minutes; add shallots, carrots, celery and thyme to pan and roast 10-15 minutes more.

Remove duck from oven and leave to cool for 10 minutes. Remove duck breasts and keep warm. Remove and reserve duck legs. Save back and wings for another recipe.

Add butter to vegetables in roasting pan and sit pan on the stove over medium-high heat. Add half the blackberries and cook until their liquid has evaporated. Add vinegar and cook until it is evaporated. Add wine and duck legs. Bring to a boil. Reduce heat and simmer gently for 15-20 minutes or until tender.

Carve duck breasts and arrange them on a warm platter with rest of blackberries. Arrange duck legs on the side. Pour sauce over and serve at once.