If preferred, prepare the sauce a day ahead and reheat.

To make the sauce, sauté the shallot in the oil in a small saucepan, until softened. Add the brown sugar and vinegar and half the blackberries and simmer for 4-5 min until the berries are soft. Mash and add the chicken stock. Simmer until reduced by half. Sieve to remove the seeds.

To cook the duck, first preheat the oven to 220C.

Divide the breasts into two. Score the skin in a diamond pattern as you would for a ham. Sprinkle evenly all over with salt and the five-spice powder. Make a paste with the ginger and garlic and rub into the skin.

Heat a heavy, non stick frying pan on medium. Place the duck breasts skin side down and cook until the fat has rendered and the skin is golden brown, about 7 min.

Cook the duck in the oven for 10-12 min. Rest for 5 min before slicing.

Add the remaining blackberries to the sauce and heat through.

Serve with the duck.