James Martin presented this delicious roasted breast duck with baby vegetables and cherries dish for food heaven on Saturday Kitchen.

James says: “A restaurant-style dish of duck with a homemade jus flavoured with port, star anise, cinnamon and thyme.”

The ingredients are: for the duck jus and fondant potatoes, 2 kg duck bones, 1 onion, roughly chopped, 1 carrot, roughly chopped, 1 leek, roughly chopped, 2 garlic cloves, peeled and left whole, 475ml veal jus or stock, 2 sprigs thyme, 1 star anise, 5 tbsp port, 1 vanilla pod, cut in half lengthways and seeds scraped out, 2 large potatoes, peeled, 25ml vegetable oil, 300ml chicken stock and 50g butter.

For the spice mix: 2 star anise, 1 cinnamon stick, ½ tsp black peppercorns, 4 cloves and ½ tsp cumin seeds.

For the duck and vegetables: 2 duck breasts, fat trimmed, salt and black pepper, 1 bunch baby carrots, peeled and trimmed, 1 bunch baby leeks, trimmed and 1 bunch baby turnips, halved and trimmed.

To serve: 20 cherries soaked in liqueur (such as Griottine), stones removed, 50g butter, 50g baby spinach and 2 tbsp baby beetroot cress or baby chard.