Preheat the oven to 200C/400F.

Score the skin on the duck breast with a sharp knife and season your duck breast with salt and pepper.

Sear on both sides over medium-high heat in a heavy bottomed skillet (preferably cast iron) until golden crust develops- 5-8 minutes on the skinned side and 2 more on the other side.

With a pastry brush spread the gooseberry sauce or cranberry sauce on the duck breast and put it in the oven for 15 minutes for a medium breast or 18 minutes for well-done.

Baste it with the drippings and the gooseberry sauce half way through the cooking.

While your duck is being cooked in the oven chop up your red peppers, artichokes and parsley.

Take your duck breast out of the oven and set it to rest for 5-10 minutes. Put the whole ciabatta loaf in the oven for 5 minutes to warm up.

Before serving: Cut your ciabatta loaf lengthwise and open it up like a book, slice the duck breast.

To assemble your sandwich: Spoon the meat drippings with gooseberry sauce that should be caramelised at that point from the bottom of your skillet and drizzle it over the ciabatta loaf, arrange the duck slices and top with the pepper/artichoke/parsley mixture.