Method

For the sauce

1. Finely slice the shallots and garlic, add to a saucepan with a knob of butter and gently sweat off until softened.
2. Add the thyme and sugar, allow the sugar to cook and caramelise for 1 minute.
3. Pour in the red wine and port and reduce down by 3/4.
4. Add 2⁄3 of the punnet of blackberries, bay leaf and beef stock, gently reduce this down by 2⁄3.
5. Pour through a fine sieve into a clean saucepan, season with salt and pepper.
6. Cut remaining blackberries in half and add them to the sauce. Finish with a knob of butter and thicken, if desired, with the cornflour.

For the duck

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat a dry frying pan and place the duck breast fat side down into the pan over a moderate heat and fry for a couple of minutes.
3. Turn the breasts over and season the fat with a little salt, place in the oven and cook for 10 minutes. 
4. Remove the duck breasts from the oven; allow them to rest for at least 2-3 minutes. Slice the duck breast, drizzle over the blackberry sauce and serve.