Preheat the oven to 160°c (fan). In the meantime make the polenta: place the milk and chicken stock into a pot. Bring to a boil. Slowly pour the cornmeal into the boiling liquid continuously stirring with a wooden spoon as it thickens. Turn the heat down to low. Stir at regular intervals to stop the polenta sticking. When the polenta starts to come away from the pan (about 15 minutes) and thicken to a mash potato consistency, stir in the crème fraîche and spinach. Taste for seasoning.

In the meantime, lightly score the skin of the duck breast with a sharp knife. Season the duck breasts with plenty of salt and pepper. Heat a heavy based non-stick frying pan. Place the duck breast skin side down and gradually turn up the heat. Cook for about 5-7 minutes or until most of the fat has rendered and the skin has become crisp and golden brown. Turnover and cook for another couple of minutes on the other side. Place the duck breast in a baking dish in the oven for 5 minutes. Remove the duck breasts from the pan (do not wash the pan) and place the duck breasts in a warm place covering the flesh with aluminium foil to rest, but leaving the skin exposed.

To make the sauce, pour off the excess fat from the duck frying pan. Get the pan hot again. Add the red wine and let it bubble for a minute before adding the stock and bring it to a boil. Whisk the cornflour with the water and whisk it into the sauce. Continue to stir until the sauce has become thick and glossy (about 5 minutes). Add the red wine vinegar, honey and taste for seasoning. Take off the heat and stir in the cherries and butter.

Slice up the duck breast into thin slices (add any of the juices to the sauce). Place on a heap of creamy spinach polenta and spoon over plenty of the cherry sauce. Serve immediately.

Tips
The rendered duck fat is also excellent for roasting potatoes. The duck breast will be slightly pink in the middle. If you prefer it well done, cook the meat for 5 minutes longer in the oven.