Ingredients

• 1 roasting duck
• ½oz butter
•   salt and pepper
• ¾ pint red wine
• 12oz plums, halved and stoned
• 1 tablespoon sugar
• ½ teaspoon cinnamon

Method

1. Rub the breast with butter and sprinkle with salt.
2. Place in a roasting tin with ½ pint of the red wine. Cook 30 minutes per pound at Gas Mark 5, 375°F, basting occasionally with the wine.
3. Meanwhile, gently simmer the plums in a little water. When cooked, sieve or liquidise, then return to the pan with the sugar, cinnamon and remaining ¼ pint wine.
4. When the duck is cooked, remove from the tin and joint. Keep warm on a serving dish.
5. Drain excess fat from the roasting tin and add the sediment to the plum sauce. Mix well.
6. Pour the sauce over the duck and garnish with sliced plums and watercress.

Notes