1 Cook the potatoes in a pan of boiling water for about 20 minutes till cooked through. Drain, then add the butter and milk. Season with salt and mash till smooth and creamy. Set aside.

2 Preheat the oven to 180 degrees.

3 Score the fat on the duck by slicing it diagonally in a criss-cross pattern. Lay on a cold frying pan, fat side down, and place over a high heat. Drain away the fat that renders off into a bowl as the duck cooks. After about five to six minutes the fat will have melted away leaving a crispy, golden layer on the duck breast. Remove the duck to a small tray and place in the oven for another five to eight minutes to cook further, depending on how well done you want it cooked. Set aside and leave to rest.

4 There should be a little duck fat left in the pan, to this add the four finely chopped spring onions and sauté for a few minutes, then remove from the heat and add the sesame oil. Fold the spring onions through the mash. Set aside.

5 Melt a teaspoon of butter in a pan and add the two chopped spring onions, garlic and ginger. Sauté gently for a few minutes before adding the blackberries and five spice. Stir to combine then pour in the water and balsamic vinegar. Leave to simmer for five to 10 minutes till the berries are soft and it becomes a dark, thick sauce. Blitz the sauce till smooth then pour the sauce through a sieve back into the pan. Set aside and keep warm.

6 Divide the champ between four plates, pour a little sauce on each plate and top with the sliced duck. Serve right away.