1.

Cook the potatoes in a saucepan of boiling water until tender (15–20 minutes), adding the green beans for the last 5 minutes.

2.

Meanwhile, pat the duck dry, score the skin in a criss-cross pattern without cutting into the meat, and season with the salt and pepper.

3.

Put the duck skin-side down in the cold frying pan, then turn the heat to medium. Cook until the skin is golden and most of the fat has melted (8–10 minutes). Pour off the fat as it builds up.

4.

Turn the duck and cook for 3–4 minutes for pink, or longer if you prefer. Transfer to a board and rest for 5–10 minutes.

5.

Pour off all the duck fat from the pan. Add the oil and shallots and cook over a medium heat until soft (2–3 minutes).

6.

Add the blackberries, vinegar, Dijon mustard and 3 tbsp water. Simmer, gently crushing some of the berries, until thick and glossy (4–5 minutes).

7.

Drain the potatoes and green beans. Return the empty saucepan to the heat, add the spinach and stir until wilted (1 minute).

8.

Remove the skin from the duck and slice the meat. Serve with the blackberry sauce, potatoes, green beans and spinach.