Ingredients

• 1 wild duck
• 5cm/2in square pork back fat
• sea salt and freshly ground black pepper
• 50g/1¾oz butter
• 3 shallots
• finely diced
• 1 sprig thyme
• splash of red wine vinegar
• 150ml/5fl oz port
• 150ml/5fl oz red wine
• 50ml/2fl oz cassis
• 50ml/2fl oz blackcurrant juice
• 1 tbsp blackcurrants

Directions

• Preheat the oven to 180C/350F/Gas 4. Truss the duck and lay the square of back fat over the breast. Place the bird in a roasting tin and put it in the oven. After 10 minutes
• remove the fat to allow the breast to brown.
• Cook for a further 40 minutes
• basting the bird from time to time
• then remove from the oven and let it rest in a warm place.
• In a saucepan
• melt half the butter and gently cook the shallots with the thyme for 10 minutes. Add the vinegar and let it bubble for 30 seconds then pour in the port
• wine and cassis. Reduce to a thin syrup then add the blackcurrant juice and simmer for five minutes.
• Add the blackcurrants
• warm through gently then whisk in the remaining butter and remove the pan from the heat.
• Carve the rested duck
• arrange slices on warm plates then spoon the sauce around the duck. Serve with game chips and watercress.