You may associate blackberries with those you find in the autumn in the hedgerows but these huge super sweet Driscolls Victoria blackberries were harvested this week just around the corner from me! I made a warm blackberry dressing and used it to dress pan fried duck breasts, crispy kale and roasted squash. You could keep this vegetarian omitting the duck or replace the duck with chicken if you prefer.

Criss cross the fat of the duck breasts using a sharp knife. Season then both sides well with salt and pepper.

Arrange the squash on a baking tray, season & drizzle with olive oil. Roast for 15 minutes at 200 degrees.

Remove the woody parts of the kale and add to the roasting tray alongside the squash. Season generously and drizzle with olive oil. Roast for 8-10 minutes giving the kale and then halfway through.

Meanwhile wipe a frying pan with a tiny amount of oil. If it’s not stick you won’t need any oil at all. Put the duck breasts fat side down into the cold pan then put it on the heat. Leave the duck breasts for 12 minutes. Once the pan has heated up you may want to reduce the heat. You want the fat to render not burn! Turn the duck over and cook for 3 minutes more then set the duck aside to rest.

Soften the shallots and garlic in a little oil. Add the balsamic and lemon and let it reduce. Add the blackberries, honey and the water and simmer for 5 minutes.

Slice the duck and arrange it with the kale and squash finishing with the blackberries and their dressing.