STEP ONE

Trim the sides of the duck breasts. Score the skin-side of the meat in a criss-cross pattern with a sharp knife and season the meat-side with salt and pepper. Place the duck breasts into a cold pan, skin-side down, and cook on a low heat. Leave the skin to crisp up until golden brown. Strain off any excess fat regularly. Flip the duck over and seal the meat-side. Keep the duck breasts warm and set aside until serving. 

STEP TWO

Pit the cherries and fry shortly in the same pan as the duck breasts, using some of the remaining fat that has rendered out.
Add the candy sugar and leave to caramelise. Add the port and flambé briefly. Take the pan off the heat, allowing the flames to extinguish. Leave to cook and reduce on a low heat. When the liquid has reduced by half, add the chocolate and a pinch of fleur de sel. 

STEP THREE

For the pommes dauphine, peel the potatoes, boil in salted boiling water and put through a food mill. 

STEP FOUR

Make the choux pastry. Add water, butter, the pinch of sugar and the salt to a saucepan and stir until the butter has melted. Take the pan off the heat and add the flour. Return the saucepan to the heat and beat continuously until the dough has dried. 

STEP FIVE

Take the pan off the heat once more and add the eggs, one by one. Fold the dough and the potato purée using 1/3 dough and 2/3 potato purée. Using two spoons make quenelles* of the mixture, one at a time and fry these in a deep-fryer at 180C until nicely golden brown. 

* A quenelle is an oval ball made out of puréed food or food with a creamy consistency.

STEP SIX

Quarter the fennel bulbs and put them in a deep saucepan. Add star anise, fennel seed, butter and a dash of water. Season with salt and pepper and leave to cook under a lid. 

STEP SEVEN

Portion the duck breasts and divide over the plates.
Add the cherry sauce, the potato choux and the fennel and finish with some watercress.