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2 Cox's apples, peeled, cored and cut into eighths
4 boneless Organic duck breasts, brought to room temperature
6 tbsp cider vinegar
4oz/110g butter
7oz/200g young spinach
Cook the apples gently in a large frying pan with 1 tbsp of
the butter, until golden and caramelised. Keep warm. Rinse out the
pan and return it to the heat.
Cook the duck, skin side
down, over a medium low heat. When the skin is a mahogany brown
(about 15 minutes) turn and cook the meat for a further 10 minutes,
then take it out and leave it to rest for 10-15 minutes.
Add
the vinegar to the hot frying pan and stir vigorously while it
bubbles up. Simmer for a minute then whisk in 2 tbsp butter,
spoonful by spoonful, to make a sauce.
Taste and season,
adding a splash more vinegar if necessary. Melt the last of the
butter in a large pan and add the spinach, turning it until it wilts
slightly.
Slice the duck and arrange on plates with apple and spinach, then spoon over tha sauce.
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