Quick peppered duck and blackcurrant sauce

Method

1. Lightly score the skin of the duck breasts. Press the peppercorns into the skin and season with salt.
2. Pan-fry skin-side down over a high heat for 6 minutes, until crisp, then turn over and fry for 4 minutes more. Remove and set aside to rest. Pour the fat out of the pan.
3. Add port, red wine vinegar and Blackcurrant Conserve to the pan. Bubble for 2 minutes until thickened, then season to taste.
4. Meanwhile, bring a small pan of salted water to the boil and cook the broccoli for 3 minutes, until tender, then drain and set aside.
5. Slice the duck breast on the diagonal, spoon over the blackcurrant sauce and serve with the broccoli and some mash, if you like.