- STEP 1
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.
- STEP 2
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.
- STEP 3
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.