Duck with cider & prunes

Name: Duck with cider & prunes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 Gressingham Duck Fillets (about 340g); 2 tsp ground coriander; 2 echalion shallots, finely chopped; 2 clove/s garlic, unpeeled and bashed; 1 handful fresh thyme leaves, roughly chopped, plus extra to serve; 150 ml cider; 100 ml fresh chicken stock; 5 soft prunes, quartered; 200 g baby leaf greens, thick stems removed; Ready-made mashed potato, to serve

This rich dish combines beautifully tender duck, cider-simmered shallots and dates and steamed greens.

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Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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2 Gressingham Duck Fillets (about 340g)
2 tsp ground coriander
2 echalion shallots, finely chopped
2 clove/s garlic, unpeeled and bashed
1 handful fresh thyme leaves, roughly chopped, plus extra to serve
150ml cider
100ml fresh chicken stock
5 soft prunes, quartered
200g baby leaf greens, thick stems removed
Ready-made mashed potato, to serve

Preheat the oven to 200ºC, gas mark 6. Score the duck skin in a criss-cross pattern, then rub with the coriander and season. Heat a non-stick frying pan over a medium-high heat. Add the duck skin-side down and brown for 5 minutes until the fat has run from the skin. Turn, cook for 1 minute more, then transfer to a small roasting tin. Roast for 15 minutes.
Meanwhile, spoon all but 2 tsp of the fat from the frying pan, reduce the heat to medium-low, then add the shallots, garlic and thyme; soften for 10 minutes, covered. When soft and tinged with gold, pour in the cider and stock, add the prunes and simmer for 5 minutes, uncovered, until syrupy. Season and cover to keep warm.
Turn off the oven and let the duck rest with the door open for 10 minutes before slicing. Meanwhile, boil or steam the greens for about 2 minutes, until wilting, then drain and season. Heat the mash according to pack instructions. Add any pan and carving juices to the cider sauce, then serve with the sliced duck, mash and greens and a sprinkle of thyme.