Take 4 duck breasts and, using a sharp knife, make diagonal cuts at 2cm intervals in the duck skin (avoid cutting the meat).

In a glass dish large enough to hold the duck (or even better, use a large ziploc bag), add 125ml soya sauce and 125ml Sherry. Add the duck breasts. Leave to marinate in the fridge for between 2 – 6 hours.

In a medium saucepan place a dozen black cherries, pitted (fresh, frozen, or canned), 200ml chicken stock, 200ml beef stock, 125ml ruby Port, 2 star anise and 1 sprig fresh thyme. Bring to a boil, and then simmer till the liquid has reduced down to a thickish sauce (around 15 minutes).

Meanwhile, remove the duck from the marinade and place skin side down in a  large skillet. Turn on the heat to medium, and cook the breasts until much of the fat has melted into the pan and the skin is crisp (around 10 minutes). 

Drain the fat from the pan (I use paper towels to soak up the fat), and then turn over the breasts to continue cooking to desired doneness (3-5 minutes for medium-rare). Transfer to a cutting board, cover with foil and let rest a few minutes while you finish the sauce.

Remove the thyme sprig from the sauce. Add 30ml (2tbsp) butter to the sauce and whisk till well incorporated and the sauce is glossy.

Slice the duck breasts on a diagonal and fan out on four plates. Spoon the sauce over the duck and serve.  Serve with new potatoes and Romanesco.

Note: you can make everything ahead of time, up to the first 10 minutes of cooking the duck. Just before serving, return the duck to a medium-high heat skin side down to crisp up and then flip over for another 3-5 minutes to desired doneness.