1. The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and mix all the herbs to create a mixture. Rub the mixture over the duck, scatter
with thyme, rosemary and sliced garlic and chill for 24 hrs.
2. Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade. Melt the duck fat in a flameproof casserole dish until just bubbling. Add
the bay leaves and duck legs, and bring to a gentle simmer. Transfer the dish to the oven and cook for 2 hrs 30 mins.
3. To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it should go in easily. Leave the duck to cool in the fat.
4. Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.
5. Meanwhile start with making potato cake. Squeeze water out of grated potato’s. In a bowl mix all the ingredience until evenly distributed. Shape into round 1cm thick discs.
6. Heat about 1/2cm of oil in a large heavy frying pan over medium- high heat. When oil is sizzling hot, place potatoes mixture into the pan. Cook until nicely browned on the bottom, then flip over and
brown on the other side. It should take at least 5 minutes per side
7. Remove from pan, and drain on kitchen paper. Season with salt and pepper and serve immediately.
8. For cherry sauce, sauté the shallot over a gentle heat until transparent. Now add the jam, wine and raspberry vinegar. Let the mixture bubble gently until it reduces to a syrup. Remove from the heat and stir in the orange juice.
9. Serve immediately with the duck placed on top of the braised spinach and potato cake. Drizzle over the cherry sauce.