1. Cover the dried apricots with water and soak them overnight

2. Drain the apricots and put them into a pan with the 1/4 pint (150ml) of water

3. Cover the pan and simmer gently for about 20minutes until soft

4. Blend the cooked apricots to a puree in a liquidizer

5. Add the blackberries and sugar and blend the mixture again until it is smooth

6. Fry the duck breasts gently in the butter for about 10minutes until evenly coloured on all sides

7. Add the white wine, green peppercorns and salt and pepper to taste and simmer for 5minutes

8. Stir in the blackberry and apricot puree and the chopped liver

9. Simmer gently for 10 to 15minutes until the duck is quite tender

10. Remove the duck breasts to a warm serving dish

11. Spoon over the sauce and garnish with the apricot halves, watercress and whole blackberries

List of ingredients required:

(serves 6 people)

6 boneless duck breasts
4 oz (115g) dried apricots
2 level teaspoons soft brown sugar
1 level teaspoon green peppercorns
1 duck liver or chicken liver
1/2 pint (285ml) dry white wine
Salt and freshly ground pepper
1/ 4 pint (150ml) water
4 oz (115g) fresh blackberries
1 and 1/2 oz (40g) butter

Garnish:

Sprigs of watercress
A few whole blackberries
6 fresh apricots, halved, blanched and stoned