Cherry-Glazed Duck & Golden Potatoes

• Meanwhile, heat a large frying pan over medium heat (no need for oil). • Season duck breast on both sides and place, skin-side down, in hot pan. Cook until skin is crisp, 12 minutes. • Increase heat to high and turn to sear flesh on all sides until browned, 1 minute. • Transfer duck to a second lined oven tray and roast until cooked through, 10-12 minutes. • When duck is cooked, transfer to a plate and pour over cherry sauce. Rest for 5 minutes.

• While the duck is roasting, slice lemon into wedges. Trim green beans.

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Remove pan from heat, then add a squeeze of lemon juice and a pinch of salt and pepper. • Transfer to a bowl, cover to keep warm and set aside.

• When potatoes have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Sauté shredded cabbage mix until tender, 4-5 minutes. • Add the brown sugar, a drizzle of white wine vinegar and a splash of water and cook until softened, 3-4 minutes. Season to taste.