James Martin roasted breast duck with baby vegetables and cherries recipe

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.