Preheat oven to 220 °C.
Rub duck breasts with ground star anise then sear for 1-2
mins skin-side down. Roast for 15 mins or medium rare.
Remove and leave to rest.
Carve thinly and place on the bed
of rocket and watercress.
Sprinkle over thinly sliced spring onions, cherries and roughly
chopped fresh mint.
Mix the olive oil, vinegar, honey and lemon juice together and drizzle over as a dressing.
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