The French Barbary duck is killed when it is older than a normal Aylesbury-type duck and has darker, more gamey-flavoured flesh. Autumn fruits such as apples, quince and, as in this recipe, blackberries go especially well with duck. Make sure your grill is really hot so that the duck flesh remains pink and tender while the outside browns darkly.
Put the oyster sauce into a shallow dish and stir in the cayenne pepper. Then add the duck breast fillets, smear thoroughly with the oyster sauce and leave on one side.
Next make the sauce. Trim the spring onions and slice them across finely, using as much of the green part as possible. Put the blackberries into a saucepan with the caster sugar and apple juice. Bring up to bubbling and simmer in the open pan for 5 minutes until the blackberries are soft and the juices running. Stir in the sherry vinegar and remove from the heat. Put
Heat the grill to its highest and grill the breasts on the flesh side for 4-5 minutes. Then turn and grill for another 3-5 minutes, until the skin is very dark brown. Put the fillets on a board and, using a very sharp knife, slice them thinly lengthways. Arrange the slices on heated serving plates and spoon the sauce next to them.
© 1997 Josceline Dimbleby. All rights reserved.