Delicious duck breast with a sweet and sharp cherry sauce, wilted spinach and rosti potatoes.
Equipment: You will need four cooking rings/chef’s rings and a hand blender.
Preheat the oven to 200C/400F/Gas 6.
For the duck, use a sharp knife to score the duck skin then season well with salt.
Add a little oil to a cold frying pan and place the duck breasts skin side down. Put the frying pan over a medium heat for 3-4 minutes until the fat has rendered and the skin is golden. Turn the duck breasts over and sear for another minute. Then transfer to the oven for 8-10minutes.
For the rosti potatoes, put the grated potatoes and onion in a large bowl, season with salt and mix well. Transfer the mixture to a clean tea towel and squeeze out as much moisture as possible.
In a frying pan set over a medium heat, warm the duck fat. Place four cooking rings in the pan and fill each with a layer of potato and onion. Fry for 2-3 minutes, or until golden-brown, then remove the rings and turn over. Once cooked, place on kitchen paper to absorb any excess fat.
Remove the duck from oven, cover with foil and leave to rest in a warm place for at least 10 minutes.
For the port jus, in a frying pan set over a medium heat fry the duck wings with a little olive oil until browned. Add the shallots and fry for a few minutes until soft, then add the port, red wine and herbs. Bring to the boil and then reduce by half. Add the stock and reduce by half again, or until the sauce is thick enough to coat the back of a spoon. Pass through a fine sieve then return to the heat and bring to boil. Remove from heat, add the butter and set aside.
For the cherry purée, cook the cherries and sugar in a saucepan over a medium heat. Once the cherries have softened, use a hand blender to turn them into a smooth purée. Return to the saucepan and add a quarter of the red wine vinegar. Taste and add more red wine vinegar until you find the balance between sweet and bitter.
For the spinach, gently wilt in a hot pan with the bay leaf and season with salt and freshly ground black pepper. Then remove the bay leaf, turn out onto a kitchen towel and press out excess water.
To serve, place a spoonful of cherry purée on each plate and top with a duck breast, add a rosti and a spoonful of spinach to one side. Drizzle with the port jus.
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