Pre heat the oven to 200C.
Dry fry the duck in a pan, skin side down over a medium heat for 4 minutes. Flip over, sprinkle over the spices and drizzle over the honey.
Place the potatoes in the same pan and pop in the oven for 8 to 10 minutes then rest.
To the make the sauce: heat a saucepan, then add the madeira and veal jus. Bring to the boil and reduce by half. Add a knob of butter and the cherries or mulberries (or a mixture of the two) and take off the heat.
To cook the veg: melt the butter in the water, add the veg and cookfor 5 minutes.
To serve: slice the duck, pop on a plate with the potatoes and veg then drizzle over the cherry/mulberry sauce. Sprinkle with fennel fronds.
Pre heat the oven to 200C.
Dry fry the duck in a pan, skin side down over a medium heat for 4 minutes. Flip over, sprinkle over the spices and drizzle over the honey.
Place the potatoes in the same pan and pop in the oven for 8 to 10 minutes then rest.
To the make the sauce: heat a saucepan, then add the madeira and veal jus. Bring to the boil and reduce by half. Add a knob of butter and the cherries or mulberries (or a mixture of the two) and take off the heat.
To cook the veg: melt the butter in the water, add the veg and cookfor 5 minutes.
To serve: slice the duck, pop on a plate with the potatoes and veg then drizzle over the cherry/mulberry sauce. Sprinkle with fennel fronds.
