Lightly score the skin of the duck breast in a criss-cross pattern with a very sharp knife. Be careful not to cut into the meat.

Season both sides very well with salt and pepper

Rest for 15 minutes before cooking

With a kitchen towel, remove excess moisture and pat until very dry.

Heat pan over medium high heat and add butter.

When the water has evaporated from the butter, place duck breast skin side down in pan. Put a sheet of tin foil over the pan and place the brick (wrapped in foil if you like) on top of the breast.

Cook for 6 minutes without touching the meat.

Remove brick and foil, turn breast over and replace foil and brick.

Cook for another 4 minutes.

Remove duck from pan and set aside to rest for around 10 minutes.

Cooking with these times will cause your duck to be cooked perfectly to medium rare...

Drain fat from the pan and return pan to stovetop.

Deglaze pan with red wine vinegar and add a heaped tablespoon of blueberry jam.

Stir mixture until homogenous and add all but 1 large pinch of lemon zest.

Allow sauce to reduce by approximately 2/3 and add knob of butter stirring continuously until sauce is smooth and has a sheen on the surface.

Plate up on a bed of salad/mash/roast vegetables etc. On top of duck breast, drizzle blueberry sauce and garnish with a slither or two of the remaining lemon zest.