Cured duck 'ham' with goats' cheese and cherries recipe
 It's easier than you think to make your own cured duck 'ham', using salt, sugar and an array of herbs and spices. 2 star anise2 tsp pink peppercorns2 tsp fennel seeds2 tsp coriander seeds200g/7oz flaked sea salt200g/7oz light brown sugar1 orange, zest and juice2 bay leaves1 tbsp chopped fresh thyme1 garlic clove, crushed2 good-quality duck breasts 2 star anise 2 tsp pink peppercorns 2 tsp fennel seeds 2 tsp coriander seeds 200g/7oz flaked sea salt 200g/7oz light brown sugar 1 orange, zest and juice 2 bay leaves 1 tbsp chopped fresh thyme 1 garlic clove, crushed 2 good-quality duck breasts 500ml/18fl oz chicken or duck stock250ml/9fl oz port1 star anise1 bay leaf100g/3½oz pitted fresh cherriesrunny honey, to tastesalt and freshly ground black pepper 500ml/18fl oz chicken or duck stock 250ml/9fl oz port 1 star anise 1 bay leaf 100g/3½oz pitted fresh cherries runny honey, to taste salt and freshly ground black pepper 2 tbsp olive oil1 tbsp red wine vinegarpinch dried red chilli flakes1 tsp chopped fresh thyme 2 tbsp olive oil 1 tbsp red wine vinegar pinch dried red chilli flakes 1 tsp chopped fresh thyme 1 red endive1 yellow endivehandful watercress200g/7oz goats’ cheese log, sliced 1 red endive 1 yellow endive handful watercress 200g/7oz goats’ cheese log, sliced Method 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. After 3 days, wash off the cure and thinly slice before serving.To make the cherry sauce, pour the stock into a saucepan and bring to the boil, then reduce by three-quarters.In a separate saucepan over medium heat, add the port, star anise, bay leaf and cherries and poach gently for 10 minutes to soften.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. Season with salt and pepper and add some honey to sweeten if needed. Add the cherries back into the reduction.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. 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. 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. 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. After 3 days, wash off the cure and thinly slice before serving. After 3 days, wash off the cure and thinly slice before serving. To make the cherry sauce, pour the stock into a saucepan and bring to the boil, then reduce by three-quarters. To make the cherry sauce, pour the stock into a saucepan and bring to the boil, then reduce by three-quarters. In a separate saucepan over medium heat, add the port, star anise, bay leaf and cherries and poach gently for 10 minutes to soften. In a separate saucepan over medium heat, add the port, star anise, bay leaf and cherries and poach gently for 10 minutes to soften. 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. 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. Season with salt and pepper and add some honey to sweeten if needed. Add the cherries back into the reduction. Season with salt and pepper and add some honey to sweeten if needed. Add the cherries back into the reduction. 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. 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. 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. 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.