Roasted duck breasts with blackberry and port sauce

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 garlic clove, chopped
• 1 bay leaf
• 1 sprig fresh thyme or a pinch of dried
• Pinch grated nutmeg
• 1 tablespoon red wine vinegar
• 2 tablespoons port
• 300ml (1/2 pint) good chicken stock
• Salt
• freshly ground black pepper
• 100g (4oz) blackberries
• ½ teaspoon cornflour mixed with a little water, optional
• 375g (13oz) pack of 2 duck breasts
• 175g (6oz) Brussels sprouts, thinly sliced
• 1 garlic clove, finely chopped