Roasted Breast Duck with Baby Vegetables and Cherries

Ingredients

• 475 ml Veal Jus or stock
• 100 g Butter divided for potatoes and serving
• 20 piece Cherries soaked in liqueur, stones removed
• 5 tbsp Port
• 300 ml Chicken Stock
• 2 kg Duck Bones
• 2 piece Duck Breasts fat trimmed
• 2 cloves Garlic peeled and left whole
• 2 sprigs Thyme
• 1 piece Star Anise split between jus and spice mix
• 1 piece Vanilla Pod halved and seeds scraped
• 0.5 tsp Cinnamon
• 4 piece Black Peppercorns
• 0.5 tsp Cloves
• 1 unit Cumin Seeds
• Salt to taste
• 1 unit Black Pepper to taste
• 25 ml Vegetable Oil
• 1 piece Onion roughly chopped
• 1 piece Carrot roughly chopped
• 1 piece Leek roughly chopped
• 2 piece Potatoes large, peeled
• 1 bunch Baby Carrots peeled and trimmed
• 1 bunch Baby Leeks trimmed
• 50 g Baby Spinach
• 2 tbsp Beetroot Cress baby, or baby chard