Cured duck 'ham' with goats' cheese and cherries

1. 1

   To make the cured duck, mix all the ingredients except the duck together in a bowl. Bury the duck in cure, skin-side down, ensuring it is totally covered in the cure. Cover with cling and press lightly with weights. Chill the duck in the fridge for 3 days.

2. 2

   After 3 days, wash off the cure and thinly slice before serving.

3. 3

   To make the cherry sauce, pour the stock into a saucepan and bring to the boil, then reduce by three-quarters.

4. 4

   In a separate saucepan over medium heat, add the port, star anise, bay leaf and cherries and poach gently for 10 minutes to soften.

5. 5

   Remove the cherries, set aside then turn up the heat and reduce the sauce to a syrup. Add the hot stock and reduce this to taste.

6. 6

   Season with salt and pepper and add some honey to sweeten if needed. Add the cherries back into the reduction.

7. 7

   To make the vinaigrette, in a small bowl mix the olive oil and vinegar with the dried red chilli flakes and thyme. Add 4 tablespoons of the stock and port reduction. Whisk to combine.

8. 8

   To serve, arrange the endive and watercress on a plate. Add some goats’ cheese and sliced duck then dress with the cherries and vinaigrette. Serve.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.