Duck with blackberries

Here is a Gressingham duck breast which is slowly pan cooked. The blackberries are lightly pickled in grape juice and red wine vinegar. The vegetables are glazed with orange butter. The roulade at the back is a feuille de bric roll filled with a chicken liver and foie gras mousse, confit duck leg, orange scented carrots and caramelised roscoff onions. The jus is flavoured with the pickle juices.