1 celery heart and a few leaves, heart sliced in to 1–2cm
1 black figs, sliced
1 black fig, quartered
1 garlic clove, crushed
10 muscat grapes
1 tsp chopped fresh thyme
100ml/3½fl oz dark stock, such as chicken or beef
1 bay leaf
salt and black pepper
2 tbsp olive oil
6 fresh/wet walnuts (or use dried)
50g/1¾oz unsalted butter
2 wild duck breasts or 1 (farmed) duck breast
50ml/2fl oz Madeira