Blitz Jerk seasoning ingredients together until smooth.
Use a knife to criss cross the duck skin.
Season with salt, pepper and jerk seasoning, honey and wine. Place in a re-sealable bag. Leave to marinate overnight.
Preheat oven to 180C.
Boil potatoes for 10mins in vegetable stock and prep pan with boiling water to blanche spinach and kale.
Take the duck out, save marinade and drain duck of juices, reserving the liquid for the jus.
Heat pan with 2 tsps olive oil, place duck breast skin down for 2-3mins to sear meat and give duck a golden crispy skin. Place in a baking tray, cover with foil and bake for 8-10mins.
Blitz cooked potatoes with chopped parsley to smooth paste. Bring out the duck.
Combine any juices from the cooked duck, with the red wine liquid from the marinade and simmer for a few minutes to make a jus.
Sauté vegetables and onions and prepare plate.
Slice the duck, and serve on potato puree with the sautéed veg.