500g floury potatoes, such as Maris Piper, peeled and cut into small chunks
500g celeriac, peeled and cut into small chunks
300ml beef stock
1 level tbsp redcurrant jelly
1 level tsp sweetener
3 tbsp balsamic vinegar
Low-calorie cooking spray
4 lean duck breasts, skin and visible fat removed
1 level tsp cornflour
100g blackberries, fresh or frozen
½ green cabbage, shredded, to serve
1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the potatoes and celeriac for 20 minutes, or until tender. Meanwhile, put the beef stock, redcurrant jelly, sweetener and vinegar in a small saucepan and simmer for 20 minutes, or until the mixture has reduced to around 150ml. Remove from the heat and set aside.
2 Spray a non-stick, ovenproof frying pan with low-calorie cooking spray and place over a medium heat. Cook the duck breasts for 3 minutes on each side. Transfer the pan to the oven and roast for 5 minutes.
3 Remove the duck from the oven, cover with foil and leave to rest for 5 minutes. Drain the celeriac and potatoes, return to the pan, season and mash until smooth. Return to a low heat, cover and keep warm.
4 Bring the sauce back to a simmer. Mix the cornflour with 1 tbsp cold water, then stir into the sauce and simmer for 1 minute. Add the berries and season to taste. Boil the cabbage for 6-8 minutes, then drain.
5 Slice the duck breasts. Spoon the mash onto 4 plates and top with the duck and freshly ground black pepper. Serve with the cabbage and a quarter of the sauce and blackberries per person.