Heat a frying pan to very hot and add the Duck, skin side down, without any fat or oil, season and turn after 2-3 minutes. Cook for a further 1 minute then remove to a preheated oven at 220ºC/425ºF/Gas 7 for 10 minutes. Remove and rest for 5-10 minutes and cut into 4-5 thick slices to serve.

Meanwhile place the berries, vinegar and jelly in a pan and heat gently until the jelly has melted. Simmer for a couple of minutes then remove, stir in the oil and season to taste.

Serve with polenta and orange and beetroot salad.