A sweet and spicy sauce makes for a perfect accompaniment for crispy duck.
2 duck breast
Halen Môn and black pepper
1 tbsp rapeseed oil
2 shallots, peeled and finely chopped
250g Denbigh plums, halved and stoned
50g dark muscovado sugar
50ml red wine vinegar
100ml black cherry liqueur
1 thumb size piece of root ginger, grated
1 star anise
Heat the oven to 180C/Gas 4. Score the skins of the duck breast with a sharp knife and season with sea salt and pepper.
Het a heavy based oven proof frying pan over a high heat and place the breast skin side down. Cook for 5 minutes then turn and transfer to the oven for a further 7-8 minutes for pink, or 10 -12 minutes for well done. Remove and leave in a warm place to rest.
In a medium size saucepan, fry the shallot in the oil until softened then add the plums and sugar and stir until dissolved.
Add the vinegar, ginger, liqueur, star anise and simmer for 15 minutes until reduced and the plums cooked through.
Slice the duck and serve with the sauce.