Roast duck with sausage rolls and cherries recipe
 This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs are used in the sausage rolls. 1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls)1 tbsp Chinese five-spice powder2 tbsp runny honeysalt and freshly ground black pepper200g/7oz Chinese greens, to serve 1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls) 1 tbsp Chinese five-spice powder 2 tbsp runny honey salt and freshly ground black pepper 200g/7oz Chinese greens, to serve 2 duck legs, meat removed and diced150g/5½oz pork belly mincepinch allspicepinch ground coriander 250g/9oz block puff pastry1 free-range egg, beaten2 tbsp black sesame seeds 2 duck legs, meat removed and diced 150g/5½oz pork belly mince pinch allspice pinch ground coriander 250g/9oz block puff pastry 1 free-range egg, beaten 2 tbsp black sesame seeds 200ml/7fl oz red wine50g/1¾oz caster sugar1 bay leaf 1 star anise1 small dried chilli 2–3 black peppercorns1 small cinnamon stick 50g/1¾oz fresh cherries, with stalks on 200ml/7fl oz red wine 50g/1¾oz caster sugar 1 bay leaf 1 star anise 1 small dried chilli 2–3 black peppercorns 1 small cinnamon stick 50g/1¾oz fresh cherries, with stalks on Method Preheat the oven to 190C/170C Fan/Gas 5.For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup.Steam the greens for a few minutes until just cooked. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup. Steam the greens for a few minutes until just cooked. Steam the greens for a few minutes until just cooked. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor.