Roast Duck, Cherry Anise sauce and Duck croquette

Directions

1. Prepare the croquettes by cooking the legs at 180c for 45mins, cool, remove meat then pulse in a food processor with the cream, salt and pepper until a thick paste is made. Put this in a container and make it an inch thick. Refrigerate for a couple of hours.
2. Place potatoes in a pan, cover with oil, add garlic and herbs. Bring up to a simmer and cook for 20-30mins until soft.
3. Meanwhile brown the shallot in a pan. Deglaze with the port, then add the cherries, star anise, cinnamon and chicken stock. Simmer until reduced by two thirds. The sauce will now taste great but may be slightly runny. If you want a thicker sauce either thicken with a teaspoon of cornflour. Or you can make the sauce with red wine and add a tablespoon of redcurrant jelly.
4. Rub the spices into the duck skin. Heat in a medium pan until the skin goes crisp. Transfer to a 180c oven for 5 mins. Remove let it rest for 5-10 mins while you finish the croquettes.
5. To finish the croquettes, cut the leg meat mix into 1inch cubes. Flour, egg and breadcrumb them. Then brown on all sides.

To serve, slice the breasts into 4-5 slices and arrange on a plate. Make a bed of steamed green beans to place the potatoes on and then the croquettes. Finally spoon the sauce and plumped up cherries over the duck breast.