Duck With Cherries, Spinach And Pine Nuts - cooking recipe

Ingredients

Sauce
2 tablespoons olive oil
2 onions, halved, thinly sliced
1/2 cup dried cherries
1/4 cup dry white wine
1/4 cup white balsamic vinegar
1 cup low sodium chicken broth
Duck
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

Preparation

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).
For the Duck: Finely grind fennel seeds and aniseed in spice mill; transfer to bowl. Whisk in pepper and next 3 ingredients.
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.
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.
Meanwhile, rewarm sauce. Whisk in 3 Tb butter. Season sauce with salt and pepper.
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.
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.