800 gr. crisp potatoes
4 duck Breasts (for 225 gr. each)
200 ml port wine
200 ml chicken broth
3 sprigs of fresh thyme
20 gr. chilled butter
2 heads cabbage Pak Choy
2 cloves of garlic
1 tbsp soy sauce
salt and freshly ground black pepper
1. Peel and cut the potatoes into four pieces, place in a saucepan and cover with cold water. Add a little salt and cook under the lid until ready for 12-14 minutes.
2. Drain potatoes in a colander, then again put in the pan. Mash the potatoes 4-6 tbsp olive oil until desired consistency. Season puree with salt and pepper.
3. Sprinkle duck breast with salt and pepper, RUB the spices all over the meat surface. Place a large skillet over medium heat and lay the meat skin down.
4. Fry the duck for 4-5 minutes until zolotistiy crust. Flip the fillet and fry the other side. Remove the meat from the pan to a plate.
5. To make the sauce, mix the remaining after frying the duck fat with port. Let this mixture simmer for 30 seconds to evaporate the alcohol.
6. Then put the Breasts into the pan along with cherry and thyme. Add the chicken broth and bring everything to a boil.
7. Reduce the heat to low and let the mixture evaporate to 1/3 of the initial volume. In the process of roasting turning the bird for even cooking.
8. Cut the butter into cubes and add to the pan, gently shake it, wait until the mixture slightly thickens. Remove the dish from the stove and place the duck, let the sauce stand for 3 minutes.
9. Divide the leaves of the Pak Choy, wash them in a large bowl, cut each sheet lengthwise into 2 parts.
10. Just spray the leaves with olive oil, soy sauce, sprinkle with ground pepper. Peel and chop garlic, add to the bowl with leaves and other ingredients.
11. Heat a saucepan and fry the leaves of Pak-Choi under lid for 1-2 minutes until softened.
12. Lay out the leaves of the Pak Choy on a plate. Slice the duck breast into slices. On each plate on top of the Pak Choy lay out three slices of duck. Pour all of cherry sauce and serve.