Cherry Duck Breast & Potatoes

• Duck breast(4)
• Potato(800 g)
• Spinach(200 g)
• Cherry(250 g)
• Shallot(1)
• Garlic(2 cloves)
• Red Wine(120 ml)
• Chicken Broth(180 ml)
• Balsamic Glaze(1 tbsp)
• Honey(1 tbsp)
• Butter(35 g)
• Olive oil(1 tbsp)
• Thyme(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Score the skin of the {Duck breast} in a shallow criss-cross pattern without cutting into the meat. Season all over with {Salt} and {Black pepper}. Halve the {Cherry}, finely chop the {Shallot}, and mince the {Garlic}.

   ~15 min

2. 2

   Put the {Potato} in a saucepan, cover with water, bring to a boil, and cook until tender enough to crush with a fork. Drain well.

   ~15 min

3. 3

   Place the {Duck breast} skin-side down in a cold frying pan. Set over medium heat and cook until the skin has rendered and turned deeply golden and crisp. Flip and cook briefly on the flesh side, then transfer to a plate to rest.

   ~12 min

4. 4

   Pour off most of the duck fat, leaving a thin film in the pan. Add the {Shallot}, {Garlic}, and {Thyme}; cook for 1 minute. Add the {Cherry}, {Red Wine}, {Chicken Stock}, {Balsamic vinegar}, and {Honey}. Simmer until the cherries soften and the sauce reduces to a glossy consistency. Whisk in half the {Butter}.

   ~8 min

5. 5

   Return the {Duck breast} to the pan flesh-side down for 1 minute to warm through, then rest for 3 minutes. Meanwhile, crush the drained {Potato} with the remaining {Butter} and a little salt and pepper. Warm the {Olive oil} in a separate pan, add the {Spinach}, and toss just until wilted.

   ~6 min

6. 6

   Spoon the crushed potatoes onto plates and add the wilted spinach alongside. Slice the {Duck breast} and arrange over the potatoes. Spoon over the cherry sauce and serve straight away.

   ~2 min