Ingredients

• 1lb plums, stoned
• 1 glass white wine
• 1 bay leaf
• 1 cinnamon stick
• about 2 tablespoons sugar
• 1 tablespoon sherry vinegar
• 2 duck breasts, each cut in half

Method

1. Put the stoned plums in a pan with a glass of white wine, a bay leaf and a cinnamon stick. Simmer until soft (15–20 mins).
2. Put through a sieve. Add sugar (about 2 tablespoons) and 1 tablespoon of sherry vinegar.
3. Grill 2 duck breasts (each cut in half) under very hot heat — skin side up first until brown and crisp, then turn.
4. Slice the duck, heat up the sauce and serve immediately. Serve with mushrooms, sprouts, peas, beans.

Notes