Ingredients

• 2kg/4lb 8oz duck bones
• 1 onion
• roughly chopped
• 1 carrot
• roughly chopped
• 1 leek
• roughly chopped
• 1 garlic clove
• left whole
• 475ml/17fl oz veal jus
• 1 sprig thyme
• star anise
• 75ml/2½fl oz port
• 1 vanilla pod
• seeds removed
• 2 large potatoes
• 25ml/1fl oz vegetable oil
• 300ml/10½fl oz chicken stock
• 1 garlic clove
• left whole
• 1 sprig of thyme
• 50g/1¾oz butter
• 2 Gressingham duck breasts
• fat trimmed
• 1 bunch baby carrots
• peeled and trimmed
• 1 bunch baby leeks
• trimmed
• 150g/5½oz fine green beans
• trimmed
• 50g/1¾oz butter
• plus extra for frying
• 50g/1¾oz baby spinach
• salt and freshly ground black pepper
• 20 griottine cherries (morello cherries soaked in kirsh)
• 2 tbsp baby beetroot cress
• to garnish

Directions

• For the duck jus
• preheat the oven to 180C/350F/Gas 4.
• Put the duck bones
• onion
• carrot
• leek and garlic into a roasting tray and cook in the oven for 30-40 minutes or until they are golden-brown. Remove from the oven and place into a large deep saucepan.
• Pour over the veal jus
• add the thyme and star anise and top up with water if needed. Bring to the boil
• skimming off any impurities that foam on the top.
• Simmer the stock for around four hours then pass through a fine cloth.
• Place the port and vanilla pod into a saucepan and simmer until reduced in volume and the consistency of a thick syrup. Add the duck stock and reduce again to a gravy-like consistency. Set aside until ready to serve.
• For the potatoes
• preheat the oven to 180C/350F/Gas 4. Cut the large potatoes in half widthways. Using a 3cm/1in diameter pastry cutter
• cut two cylinders out of each potato.
• Heat a deep
• ovenproof saucepan and add a little vegetable oil. Place the potatoes in the pan standing on end and fry gently until golden-brown at the base.
• Add the chicken stock to the pan and bring it up to the boil. Then add the garlic
• thyme and butter and place into the oven for approximately 20 minutes
• or until the potatoes are tender.
• For the duck and vegetables
• preheat the oven to 180C/350F/Gas 4.
• Heat a dry frying pan over a gentle heat and add the duck breasts skin-side down. Cook for a few minutes
• or until the fat has rendered out of the breast and the meat has started to cook. When the skin is golden-brown turn the breasts over. This will take around five minutes. Place the duck in the oven for four minutes for medium-rare.
• Remove from the oven and set aside to rest for at least five minutes.
• Heat a large pan of boiling water and cook the carrots
• leeks and beans for a couple of minutes
• until just tender. Refresh in ice-cold water.
• In a saucepan
• add a small knob of butter and gently fry the blanched baby vegetables without colouring them. Season with salt.
• Heat a frying pan and add the butter. Once melted
• add the spinach
• season with salt and pepper and cook for a few minutes. If the spinach catches on the pan add a little water.
• Heat up the duck jus in a small pan and add a few griottine cherries.
• To serve
• place a small amount of the wilted spinach in the centre of each plate. Place one fondant potato on top.
• Using a sharp knife
• cut the duck breast in half lengthways then cut each half into three across the fillet to form duck nuggets. Arrange the duck around the fondant potato
• then arrange the baby vegetables around and on the duck nuggets. Finally
• spoon the cherry jus around the dish and garnish with baby beetroot cress.