Roast duck with rosti potatoes and sauce of rhubarb and red port


  • 2 x 360g/12½oz large duck breasts
  • 200g/8oz baby spinach, stems removed, washed
  • 20g/1oz butter

For the sauce

For the rösti potatoes

  • 4 medium baking potatoes, peeled
  • salt, to taste
  • 2 sprigs thyme, leaves only
  • oil, for frying