Duckling and New Potato Salad with Cherry Vinaigrette

• 6 duck breasts
• ½ teaspoon each cinnamon, ground ginger, black pepper
• 1.5

Rub the duck breasts all over with the first lot of spices, having first scored the skin and put them in a heavy frying pan, skin side down, over a moderate heat. When all the fat has melted, pour it off, and continue cooking the duck breasts, on both sides, until done to your liking. Put to one side. Meanwhile, boil the potatoes and when cooked, toss them in a little of the oil, chopped tarrag