Duck with Cherry and Cider.

In a deep roast tin, put in the duck crown, onion, garlic, cinnamon and star anise. Roast in 200c fan forced oven for 1 hour. Leave to cool.

In a saucepan, with 1tbsp of vegetable oil, fry the onion with garlic and salt/pepper. Cook, stirring, until the onions have softened, add cherry jam and cider. Leave to simmer for 10-15 minutes or until the sauce has thickened.

Carve the duck breasts. Pan fry the breasts, skin side down, for a couple of minutes until the skin is crispy. Serve with the reduced sauce and rice.