Preheat the oven to 180°C.
Roast duck bones and chopped vegetables for 35 minutes until golden-brown.
Transfer roasted items to a saucepan with veal jus, herbs, and water.
Simmer stock for four hours while skimming impurities and then strain through cloth.
Reduce port and vanilla to a syrup before adding duck stock and reducing to gravy.
Cut two 3cm cylinders from each potato half.
Brown potato cylinders in oil within an ovenproof pan.
Add chicken stock, garlic, thyme, and butter then bake for 20 minutes until tender.
Sear duck breasts skin-side down in a dry pan for five minutes.
Flip duck and roast in the oven for four minutes at 180°C.
Allow the duck to rest for five minutes.
Blanch baby vegetables in boiling water for two minutes then refresh in ice water.
Sauté blanched vegetables in butter without browning and season with salt.
Cook spinach in butter and seasoning for a few minutes until wilted.
Worm the duck jus and add griottine cherries.
Platter the spinach and top with a fondant potato.
Slice duck into nuggets, arrange with vegetables around the potato, and drizzle with cherry jus.