1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls)
1 tbsp Chinese five-spice powder
2 tbsp runny honey
salt and freshly ground black pepper
200g/7oz Chinese greens, to serve
For the duck sausage rolls
2 duck legs, meat removed and diced
150g/5½oz pork belly mince
pinch ground coriander
250g/9oz block puff pastry
1 free-range egg, beaten
2 tbsp black sesame seeds
For the spiced cherries
200ml/7fl oz red wine
50g/1¾oz caster sugar
1 bay leaf
1 star anise
1 small dried chilli
2–3 black peppercorns
1 small cinnamon stick
50g/1¾oz fresh cherries, with stalks on
Preheat the oven to 190C/170C Fan/Gas 5.
For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on.
Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl.
Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through.
For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup.
Steam the greens for a few minutes until just cooked.
To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor.