Ingredients

• 250g/9oz new potatoes
• 1 tbsp olive oil
• 2 cloves garlic
• roughly chopped
• 25g/1oz fresh rosemary leaves
• 1 tbsp olive oil
• ½ red onion
• finely sliced
• 1 tbsp brown sugar
• 2 plums
• stones removed and chopped
• 100ml/2½ fl oz red wine
• 1 lime
• juice only
• salt and freshly ground black pepper
• 1 duck breast
• skin scored
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp honey
• 75g/2¾oz spinach
• 1 tbsp olive oil
• 1 clove garlic
• finely chopped
• pinch dried chilli flakes
• ½ red onion
• finely sliced

Directions

• To make the sautéed potatoes
• boil the potatoes for ten minutes
• until soft
• then drain and slice in half lengthways.
• Heat the oil in a frying pan over a medium heat. Add the garlic and rosemary and fry for one minute.
• Add the slices of potato and sauté for eight minutes
• turning once
• until golden on both sides.
• To make the chutney
• heat the oil in a frying pan over a medium heat. Add the onions and fry for five minutes until softened.
• Add the brown sugar and plums and cook to caramelise with the onions for two minutes.
• Add the red wine and lime juice
• bring to the boil and simmer to reduce to a thick chutney consistency.
• For the duck
• rub the duck with the oil and season well with salt and freshly ground black pepper.
• Place a frying pan over a medium heat. When hot
• add the duck skin-side down and fry for five minutes
• to release some of the duck fat.
• When the skin has browned
• pour off the excess duck fat
• then turn the breast and cook for a further three minutes. Drizzle over the honey and cook for a further two minutes
• or until cooked to your liking. Remove from the heat and allow to rest on a warm plate for two minutes.
• For the spinach
• heat the oil in a frying pan over a medium heat. Add the onions
• garlic and chilli and fry for 3-4 minutes
• until softened.
• Add the spinach and sauté for 4-5 minutes
• until wilted down. Drain any excess moisture from the spinach and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the spinach in the centre of a warm plate. Place the duck breast on top of the spinach
• arrange the sautéed potatoes around the plate and spoon over the chutney.