Prepare the Port sauce: Reduce the Port with honey and balsamic vinegar by three-quarters, then add veal stock and reduce again to a glossy consistency. Set aside.
Remove stems from spinach, wash thoroughly in several changes of water, drain, and wilt raw in 50 g butter. Season with salt and pepper, drain well, and keep warm.
Season duck breasts generously. Sear skin-side down first, then cook to rosy pink. Rest briefly.
Slice duck into even escalopes.
Arrange wilted spinach in the center of each warm plate. Top with drained duck escalopes.
Finish the sauce by whisking in remaining butter in small pieces. Adjust seasoning.
Spoon sauce over the duck, sprinkle with Tahitian vanilla salt, and garnish with chervil leaves.
A signature creation by Chef Hubert, drawing on classic French techniques for an elegant dish.
