Preheat the oven to 200°C/400°F/Gas 6 or for a fan oven: 180°C.

Trim the duck breasts of excess fat and score the skin several times with a sharp knife. Mix together the dried thyme, brown sugar, oil, and Cassis, with some salt and pepper. Spread over the duck, pushing well into the scored skin. Leave to stand for 30 mins to 1 hour.

Heat the oil and butter in a saucepan. Add the shallots and fry gently without colouring.

Add the dried thyme, star anise, blackcurrant conserve and blackcurrants with 2 tbsp of water. Cover and simmer gently for 15 minutes. Stir at least once during cooking. Remove from the heat and stir in the Cassis with a little salt and pepper to taste.

Heat the Le Creuset Grillit® over a medium setting on the hob. When the surface is hot, brush the ribs lightly with vegetable oil. Cook the duck, skin side down for 2 minutes, then turn over and cook the other side for 2 minutes. Remove the Grillit® from the heat and carefully drain away the excess fat.

Transfer the Grillit® to the hot oven. Cook for 10 minutes to produce slightly pink duck and 15 minutes for well done.

Meanwhile, remove the star anise from the sauce and return the pan to the heat. Stir in the blended cornflour and bring to a simmer for 2 mins, stirring at all times.

Cook's Notes

To serve: rest the duck breasts in the Grillit for 2 minutes before cutting each one into five thick diagonal slices. Add a small amount of sauce beside each one and serve the rest separately.