Instructions: Preheat the oven to 230 degrees C/450 degrees F/gas mark 8.

Put the duck in a small flameproof roasting pan and roast for 10 minutes.

Add the vegetables and thyme to the pan and cook for a further 10 minutes.

Remove the duck and leave to rest in a warm place for 10 minutes.

Mix the butter and sugar with the vegetables in the roasting pan and brown over a fairly high heat. Add half the blackberries and continue cooking until their liquid has evapourated.

Add the vinegar and cook until it has reduced away then pour in the wine.

Remove the legs from the duck add to the sauce and simmer gently for 15 minutes.

Carve the duck breast and serve on warm plates with a few blackberries.

Arrange the duck legs on the plates strain over the sauce and serve at once.

Serves 2

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