Duck With Cherries, Spinach And Pine Nuts

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 onions, halved, thinly sliced
• 1/2 cup dried cherries
• 1/4 cup dry wine
• 1/4 cup balsamic vinegar
• 1 cup low sodium chicken broth
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons anise seed
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 32 ounces boneless duck breasts, with skin
• fine sea salt
• 4 tablespoons butter, divided
• 8 ounces fresh spinach
• 2 garlic cloves, sliced
• 2 tablespoons pine nuts, toasted

Recipe

• 1 for the sauce: heat oil in heavy large saucepan over medium heat. add onions; saute until tender and beginning to turn golden, 10 to 12 minutes. add dried cherries, wine, and vinegar; boil 30 seconds. add chicken broth; bring to boil. reduce heat to medium; simmer until sauce is reduced to 2/3 cup, 4 to 5 minutes. (do ahead: can be made one day ahead. cool slightly, cover, and chill).
• 2 for the duck: finely grind fennel seeds and aniseed in spice mill; transfer to bowl. whisk in pepper and next 3 ingredients.
• 3 using sharp knife, score duck skin diagonally to create 3/4 inch diamond pattern (do not cut into meat). sprinkle both sides of duck with fine sea salt and spice mixture.
• 4 heat heavy large skillet over medium-high heat. add duck, skin side down, to skillet. cook until skin is browned and crisp and fat is rendered, about 7 minutes. spoon off some of the fat from pan. turn duck over; cook until browned and cooked to desired doneness, about 3 minutes for medium-rare. transfer to plate; tent with foil.
• 5 meanwhile, rewarm sauce. whisk in 3 tb butter. season sauce with salt and pepper.
• 6 melt 1 tb butter in heavy large pot over medium heat. add spinach and garlic. sprinkle with salt and pepper; toss until wilted, about 2 minutes.
• 7 slice duck breasts. divide spinach among plates. place 1 sliced duck breast atop spinach on each plate. spoon sauce over; sprinkle with toasted pine nuts.