Ingredient:
4×250-300 g (8-10 oz) duck breasts, with the skin left on
Salt and black pepper

Raspberry sauce
150 ml (1/4 pint) port
75 ml (2 ½ fl oz) water
45 g (1 ½ oz) caster sugar
250 g (8 oz) raspberries
1 tsp corn flour
Juice of 2 oranges
Salt and black pepper

Method:
Make the raspberry sauce: pour the port and measured water into a small saucepan. Add the sugar, and bring to a boil, stirring until the sugar has dissolved. Add the raspberries, bring back to a boil, then cover and simmer very gently for 5 minutes.

With a wooden spoon, push the raspberry mixture through a sieve to extract the seeds. Return the raspberry puree to the saucepan, and bring back to a boil.

Mix the cornflour with the orange juice. Add a little of the raspberry puree to the cornflour mixture, and blend together. Return to the saucepan, and bring back to a boil, stirring constantly until thickened. Season with salt and pepper, and set aside.

Score and season each duck breast.

Place the dick breasts under a hot grill, 10 cm (4 in) from the heat, and cook for 8 minutes on each side or until the skin is crisp and the duck is tender but still slightly pink inside.

Slice the duck breasts, skin-side up, and arrange on warmed plates. Spoon raspberry sauce around each of the servings, and serve at once.