Duck breast and fruit is a sure combination. In this recipe, duck breast is marinated overnight, and the honey and spices in the marinade add warmth to the dish. This is comfort food South of France style on a cold and dark winter evening.

2 servings

1 duck breast

1 pear, sliced

1 apple, sliced

200 ml red wine

2 tbsp. raisins

For the marinade:

1 tsp soya sauce

1 tsp lavender honey or other runny honey

1 tsp quatre épices (a mixture of ground cinnamon, ginger, clove, and nutmeg)

The day before criss-cross the skin-side of the duck breast. Mix the marinade and rub it on the skin-side. Cover with cling film. Marinate in the fridge for about 24 hours.

The next day preheat the oven to 200° C.

Place the duck breast skin-side up in the centre of an ovenproof dish. Slice the apple and place the slices around the duck breast. Roast in the oven for 15 minutes, then turn the duck breast and continue roasting for 15 more minutes.

Meanwhile slice the pear and simmer in red wine for about 20 minutes together with the raisins.

Steam or microwave some new potatoes to go with the duck and fruits.

When the duck breast is cooked, slice it and divide on the plates. Divide the potatoes on the plates and place the fruits on top.