A couple of weeks ago I made blackberry vinegar, and since then I’ve been looking for just about any excuse to use it.
This is the perfect vehicle for that condiment. It would, I should say, be a glorious dish, even without the vinegar. It’s dark and moody and autumnal, but light enough to eat whilst the weather still occasionally throws an uncomfortably humid day at us. But it is brought to life by the blackberry vinegar: the combination of the crunchy, salty duck skin with the sweetsour, fruity vinegar is perfect.