Duck breast, with figgy greens and mash

More experimenting with the "pudding with me dinner concept", and I'm sorry to say, but in general I am still on the anti team .... this was perfectly pleasant, but ....

The sherry, fruit and cinnamon do give the greens a nice slightly spicy sweetness, but I still don't have a sweet tooth.  On the upside - 6 of my 5 a day in one dish.

Potatoes
Butter
Olive oil
Onion
Sherry
Vegetable stock
Figs
Raisins
Cinnamon
Chili flakes
Cavolo nero
White cabbage
Spinach

Duck breasts

1.  Peel and dice the potatoes, boil - when cooked mash with butter and put in the oven for the top to crisp up.
2.  Sautee chopped onion in olive oil.
3.  When the onion is soft add a splash of sherry and a cup of vegetable stock.  Add a small handful of raisins and 2 whole figs, simmer briefly.
4.  Remove figs, turn off the heat.
5.  Cook the duck breasts on a high heat, skin side first for a couple of minutes.  Turn the heat down, turn them over for a couple of minutes, then transfer to an oven dish and roast for 10 minutes.
6.  Cut figs into pieces.
7.  Add green veg to the stock, and simmer/steam for 5 minutes, stir the figs back in and heat through.
8. Serve, scoff, watch veg dodger eat seconds of cabbage mixture.