1. Carefully score the skin of the duck in a diamond pattern, taking care not to cut into the flesh. Rub the skin with the spice and set aside while you make the sauce.
2. Set aside 12 of the nicest looking berries for garnish. Put the rest in a saucepan along with the sugar, thyme and water and simmer over a medium heat for 15 minutes or until the blackberries are soft.
3. Strain the sauce through a sieve, using a wooden spoon to get as much liquid out as possible. Discard the solids. Set aside while you cook the duck.
4. Heat a frying pan to medium and lay the duck skin-side down in the pan (you won’t need any oil or butter). Cook for 3-4 minutes then turn the breasts over and cook the other side for another 5 minutes or so. Turn them over again toward the end of cooking to crispen up the skin. Cooking time will depend on the size of the breasts and how rare or well-done you like it. Medium rare brings out the flavour of the meat best, but you be the judge.
5. When cooked, set aside in a warm place to rest before carving.
6. To finish the sauce, pour off the fat from the frying pan and place over a high heat. Add the gin and scrape with a wooden spoon to deglaze. Pour in the sieved sauce, stir and reheat gently.
7. Slice the duck breasts in thin, diagonal slices and serve with the sauce poured over. Garnish with the fresh berries.
Serve with steamed baby new potatoes and vegetables.
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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