Method

Stone the cherries, reserving the stones. Crack the stones and place in a pan with the wine, port and cinnamon stick. Bring to the boil, reduce the heat and simmer for 2 minutes then pass through a sieve onto the cherries (reserving a few cherries). Bring to the boil then blitz until smooth. Season with salt and pepper, then add the lemon juice and once cool, chill in the refrigerator. 

Remove any fat from the duck then cut into dice. Place the duck in a bowl with the spring onions, remaining cherries and walnuts. Add the mayonnaise and fold together.

Bring a pan of salted water to the boil add the peas and boil until cooked, then drain and crush with a fork. Add the olive oil and mint, then season with salt and pepper. 

To serve, spread the pea mixture onto the croutons. Place a generous spoon of duck salad into the centre of 4 deep plated. Pour the chilled cherry soup around and place the pea crouton on top.