Preheat the oven to 180℃. Peel the butternut squash. Toss on the cinnamon and oil. Coat well. Roast in the oven until tender. This will take about an hour. When cooked, remove from the oven to cool a little.

Warm the chicken stock and cream together. Transfer 3/4 of the butternut squash into the food processor. Add in the warm cream and stock mixture. Blitz until smooth. Pass through a sieve until ultra smooth and velvety.

Peel and finely dice a shallot. Heat the oil in a small saucepan and over a low heat allow the shallot to soften ( without much colour ) for about 6 minutes. De-stone all the cherries. Cut in half lengthways, remove one half, pop out the stone and cut the other half. When the shallots have softened add in the red wine and cherries and cook slowly to release the juices and soften the cherries. Pour in the honey and continue to stir. Add in the stock and simmer slowly until thick. Optional: Add star anise and allow this aromatic flavour to develop. Set aside. Reheat as needed.

Add a dollop/quenelle of puree to the plate. Slice the duck on the diagonal. Sit this on top. Add some of the leftover roast butternut squash cubes. Spoon the sauce over the top. Serve with crispy sautéed potatoes and a garnish of fresh herbs.