1 pak choi, chopped
a large handful of beansprouts
4 spring onions
2 tbsp olive oil
2 shallots, chopped
400 g fresh plums, stones removed and each plum cut into 8 wedges
50 g light brown sugar
50 ml port
250 ml beef stock
2 sprigs of thyme
1 star anise
salt and black pepper
1 Heat the oil for the plum sauce in a pan over a medium heat and cook the shallots for 4-5 minutes.
2 Add the plums and sugar and cook for another five minutes.
3 Add the rest of the plum sauce ingredients and bring to a simmer. Cook for 20-25 minutes until slightly thickened. Remove the star anise and thyme and keep the sauce warm.
4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Dry the skin of the duck breasts with kitchen paper. With a sharp knife, score the skin of each breast three or four times. Season both sides of the duck breasts. Place the duck breasts skin-side down in a dry, cold non-stick pan over a medium heat. Cook for 6-8 minutes until the skin is very crisp, then carefully drain off the fat into a bowl.
5 Turn the breasts over and cook for another 2-3 minutes. Remove the breasts to a rack in a roasting dish and transfer to the oven for 12-15 minutes, depending on how rare you like it.
6 Transfer the duck to a plate, cover with tin foil and allow to rest for 7-8 minutes. Meanwhile, quickly stir-fry the pak choi, beansprouts and spring onions in the pan over a medium-high heat.
7 Slice the duck breasts at an angle. Place each one on a bed of stir-fried vegetables and drizzle with plum sauce. Serve with rice.