Blackberries are so prolific this year that I have picked enough to make several buckets of wine and still have some over to cook with. They go particularly well with duck and when mixed with apple make a splendid sauce that adds a distinctive autumn flavour to a duck breast.

You will need: n 2 duck breasts n 1 medium-sized cooking apple n 4 oz (100g) blackberries n 2 medium-sized potatoes n 1 clove garlic — chopped fine n Small bunch parsley — chopped fine n Oil to fry duck breasts n Salt and freshly-ground black peppercorns to season.

Method: n Peel the potatoes and apple and chop into slices.

n Boil the potatoes and half the sliced apple together in salted water until cooked.

n While the apple and potatoes are cooking, heat a little oil in a large frying pan and fry the duck breast at a moderate heat, skin side down.

n When the duck breast skin has begun to turn a golden brown, turn over, reduce the heat and place a lid on the pan and cook for a further five to eight minutes.

n Strain the cooked potato and apple, retaining the liquid. Mash, then stir in the chopped parsley and keep warm while you make the sauce.

n Having removed the duck breasts from the pan, allow them to settle, and use the pan along with remaining residue in which they have been cooked to make the sauce.

n Bring the pan to high heat, stir in half the blackberries and garlic and cook for a moment, before adding the cooking water from the potatoes. With a potato masher, mash the blackberries into the liquid so that they are broken up. This will add colour to the sauce.

n Slice the second apple into thin slices and add to the pan, along with the remaining blackberries.

n Taste and season, and cook for a couple of minutes at high heat to soften the apple slices.

n Divide the mashed potato on to two plates. Cut the duck breasts into thick slices and arrange carefully on top of the potato.

n Spoon the sauce over the top and serve.