Preheat the oven to 180°C.
Roast duck bones, vegetables, and one garlic clove for 30-40 minutes until golden.
Transfer roasted items to a large pan and add veal jus, thyme, and star anise.
Simmer the stock for four hours, skimming impurities, then strain through muslin cloth.
Reduce port and vanilla to a thick syrup, then add stock and reduce to a gravy.
Cut potatoes into 3cm cylinders and fry in oil until golden on one side.
Add chicken stock, garlic, thyme, and butter to the potatoes and bake for 8 minutes.
Blend spice mix ingredients and preheat oven to 200°C.
Press duck skin into spice mix and season.
Sear duck skin-side down in a hot pan, then roast in oven for 6-8 minutes.
Rest the duck for five minutes.
Blanch baby vegetables in boiling water, then refresh in ice water.
Reheat jus with cherries and remove vanilla pod.
Sauté spinach in butter and season.
Sauté blanched baby vegetables in a small knob of butter.
Layer spinach, a potato cylinder, and sliced duck nuggets on plates.
Arrange vegetables, spoon over cherry jus, and garnish with cress.