Cherry Duck Breast & Mash

• Duck breast(4)
• Potato(800 g)
• Butter(3 tbsp)
• Milk(120 ml)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Cherry(250 g)
• Shallot(1)
• Garlic(2 cloves)
• Red Wine(120 ml)
• Chicken Broth(180 ml)
• Balsamic Glaze(1 tbsp)
• Honey(1 tbsp)
• Thyme(1 tsp)
• Cornflour(2 tsp)
• Spinach(200 g)
• Olive oil(1 tbsp)

Method

1. 1

   Peel and chop {Potato} into even chunks. Halve and pit {Cherry}. Finely chop {Shallot} and mince {Garlic}. Score the skin of the {Duck breast} in a shallow crosshatch, then season all over with {Salt} and {Black pepper}.

   ~12 min

2. 2

   Put the {Potato} in a saucepan, cover with water, bring to a boil, then cook until tender, 15 minutes.

   ~15 min

3. 3

   While the potatoes cook, place the {Duck breast} skin-side down in a cold large skillet. Set over medium heat and cook for 8 minutes to slowly render the fat. Flip and cook 4 minutes more until the duck is golden and the meat is just springy. Transfer to a plate to rest.

   ~12 min

4. 4

   Pour off all but 1 tbsp duck fat from the skillet. Add {Shallot} and {Garlic} and cook for 2 minutes. Stir in {Cherry}, {Red Wine}, {Chicken Stock}, {Balsamic vinegar}, {Honey}, and {Thyme}. Simmer for 8 minutes until the cherries soften and the sauce turns glossy. Mix the {Cornstarch} with a splash of water, stir it in, and simmer 1 minute more.

   ~11 min

5. 5

   Drain the {Potato}, then mash with {Butter} and {Milk} until smooth and fluffy. In a separate pan, warm the {Olive oil}, add the {Spinach}, and cook for 2 minutes until just wilted.

   ~3 min

6. 6

   Spoon the mash onto plates and add the wilted spinach alongside. Slice the rested {Duck breast} and fan it over the mash, then spoon over the cherry sauce and serve.

   ~2 min