Heat the oil in a frying pan, rub the salt into the scored skin of the duck and pan-fry for 4-5 minutes on each side, or until golden-brown on both sides and cooked to your liking. Remove from the pan and set aside on a warm plate to rest.
Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over a fairly high heat to blend everything together, then add the blackberries and raspberries and carry on cooking until they soften.
Serve the duck with celeriac and potato mash and broccoli.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.