Duck and Cherries with Swede and Carrot Mash

Ingredients

• 2 x 100g duck breasts, fat removed
• 2 tsps ground coriander
• 4 leeks
• 320g spinach
• 400g swede, peeled and chopped
• 320g carrots, peeled and chopped
• FOR THE SAUCE
• 1 x 400g can black cherries in juice
• ½ tsp vegetable stock powder
• 2 tsps arrowroot
• salt and ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Remove all the skin from the duck. Season and sprinkle with coriander.
3. Trim the leeks and slice in half lengthways and place in the bottom of an ovenproof dish.
4. Preheat a non-stick pan until hot. Add the duck and seal for 1-2 minutes, then remove and set aside.
5. Wilt the spinach in a pan and place on top of the leeks. Sit the duck breasts on top of the spinach.
6. Oven cook for 15-20 minutes. Remove from the oven and allow to rest before serving.
7. Meanwhile, boil the swede and carrots in a saucepan until cooked.
8. To make the sauce, heat the cherries in a saucepan with the stock powder. Mix the arrowroot to a paste with a little cold water and stir into the sauce.
9. Mash the swede and carrot until smooth and season.
10. Remove the duck from the pan and allow to rest. Drain the juices from the duck into the sauce.
11. Carve the duck, serve on top of the swede mash and drizzle with the hot fruit sauce.

Tips

Always allow duck to rest as it continues cooking as it relaxes making it more tender to eat.