ingredients

 

2 4 6 8 Servings

• 2 duck breasts, skin on

• 100 grams spinach

• 150 grams gnocchi

• 210 grams OR 0.5 tin sliced peaches, in syrup

• 0.5 teaspoon ground cumin

• 0.5 teaspoon ground mixed spice

• 1 teaspoon dried rosemary

• 1 tablespoon balsamic vinegar

• 25 grams butter

implements

 

for cooking 2 servings

• large saucepan

• roasting tin

• frying pan

• colander

instructions

 

1. Pre-heat the oven to 180C.

2. Carefully remove the peaches from the tin reserving as much juice as possible, which you will need later. Place the peaches in the roasting tin, sprinkle with a teaspoon of dried rosemary. Set it aside.

3. Make a few diagonal scars on the skin of the 2 duck breasts and season generously.

4. Heat the frying pan with no fat in it. Place the duck, skin down, and sizzle for 2 minutes, until golden brown. Turn over, reduce the heat, and fry for another 2 minutes. Transfer into the roasting tin and place on top of the peaches. Pour over some of the fat (keep the pan you will need it in a minute) and roast for:
 -  12 mins medium/rare; 15 minutes is medium or 18 minutes well done

5. In the large pan boil water and cook the gnocchi according to the instructions on the pack.

6. Halve the knob of butter.

7. Return to the frying pan, throw in one part of the butter, deglaze the pan and then pour in the peach juices from the tin. Add 1 tablespoon of balsamic vinegar and let it bubble over a low heat for 3-4 minutes until you get a syrupy consistency.

8. A minute or so before the gnocchi is ready add 100g of spinach and cook until it wilts. Drain and return them to the sauce pan. Leave it on a high heat for a few seconds for all water to evaporate. Mix in the rest of the butter, ½ teaspoon of ground cumin and  ½ teaspoon of mixed spice.

To serve - Slice the duck breast and place it in the middle of the plate with peach slices underneath / beside it. Spoon the gnocchi around and pour over the juice reduction on top.