1. In a small pan heat the water, blackberries and sugar. Bring to the boil and simmer for 2-3 minutes.

2. Take off heat, allow to cool, strain through a sieve and set aside.

3. Heat the oil in another pan and sweat off the onion until soft.

4. Pour in the red wine and reduce by two thirds until slightly sticky.

5. Add the stock, bring to the boil and simmer for approximately 30 minutes.

6. Now add in the blackberry mix, bring to the boil and simmer for 5-10 minutes.

7. Taste and season as required.

8. Before serving with your perfect roast Gressingham Duck stir in a knob of butter for a nice sheen.