Duck Breast with Shiraz Sauce, Potato Cake and Wilted English Spinach

An elegant recipe for any dinner party

INGREDIENTS

2 Luv-a-Duck duck breasts
2 large waxy potatoes, grated
1 small onion, finely chopped
1 tsp plain flour
Salt and pepper
1 tbsp butter
1 tbsp oil
1 bunch English spinach leaves
1 tsp olive oil
50g white sugar
300ml Shiraz or other good red wine

METHOD

Sear breasts in a hot pan until brown on both sides and place in a hot oven for 12 minutes. Once cooked set aside to rest in a warm place.

Squeeze grated potato to remove most of the liquid. Place in a bowl, add onion, flour salt and pepper. Heat oil and butter in a pan and add about 3 tablespoons of potato. Flaten and cook on both sides until golden and crisp. Drain all cakes on paper towel and keep warm.

Wash spinach several times in cold water. Add olive oil to pan and saute until just wilted. Keep warm.

Add sugar to a saucepan and caramelise over a high heat. Pour the wine carefully into pan. Be careful because this will bubble up. Stir until sugar dissolves and simmer until the sauce reduces by half.

On a warmed plate place a cake in middle, top with spinach, then another cake with more spinach. Place several slices on breast on top and drizzle sauce around plate.