Duck with blackberry sauce
Heat the oven to 200ºC/ 180ºC fan/gas 6.
In a pan, gently warm the port and vinegar, add the sugar and stir until dissolved.
Remove from the heat.
Add 100ml water and the blackberries.
Season the duck breasts and lightly score the skin.
Dry fry, skin-side down, in a pan over a medium heat for 6-8 mins.
Turn and fry for 2 mins.
Transfer to the oven for 5 mins. Leave to rest.
Remove the blackberries from the saucepan and bring the liquid to a boil.
Reduce until you have a thin syrup, then return the blackberries.
Separate the chard leaves and stalks.
Slice and fry the stalks in the oil until soft.
Fry the leaves until tender.
Slice the duck, then serve with the chard and the blackberry sauce.