DAILY DINNERS

1. Preheat the oven to full whack.

2. Put the duck legs on a baking tray, sprinkle with sea salt and black pepper, then put in the oven.

3.  Immediately turn the heat down to 180ºC/160C Fan/gas 4 and cook for about 35 minutes, or until the skin is crispy and the meat is moist and tender.

4. Leave to rest for 5 minutes. De-stone and place the cherries in a salad bowl with the lettuce or watercress.

5. Crumble in the feta. Make the vinaigrette by mixing together the ingredients in a jar or glass.

6. Shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.

Note:  If you don't have plum seed oil, use an extra teaspoon of extra virgin olive oil, plus a few drops of almond essence.