Duck Breasts with Blackberry Sauce

1. Remove any sinews from the duck and lightly score the fat into a diamond pattern. Mix the five-spice powder with some salt and pepper and rub it over the breasts.

2. Put the creme de mure, wine, cinnamon and star anise, if using, into a small pan. Wash any wax from the orange, grate the rind into the pan, then bring to the boil.

3. Meanwhile, cook the duck, skin sides down, in a dry skillet over a moderate heat for 4 - 5 minutes, until the skins have turned a golden brown and enough fat has been released to cook the other sides. Turn and cook 5 — 6 minutes more for medium-rare, longer for well-done. Spoon off excess fat.

4. While the duck is cooking, rinse the blackberries and add them to the wine. Squeeze the orange. Add half the juice to the wine, return to the boil, reduce the heat and simmer gently for 5 minutes. Blend the rest of the juice with the arrowroot.

5. Strain the blackberries into a bowl and set them aside. Return the liquid to the pan and stir in the blended arrowroot. Bring back to the boil, stirring, until it thickens, then add the blackberries and heat through. Slice the duck breasts and serve with the blackberry sauce. Serving suggestion Cut up some boiled new potatoes and mix them with creme fraiche.