• 2-3 plums, stoned and roughly chopped
  • 100ml red wine
  • 1/2 star anise (optional)
  • 300ml beef stock
  • 2-3 dessert spoons of plum jam


  1. Place a pan on a high heat with a dessert spoon of vegetable oil, when hot add in the plums and cook until coloured and slightly softened (approx 2 minutes).
  2. Pour in the wine and star anise (if using) and reduce by 1/3.
  3. Add in the stock and jam, mix in and simmer for 10 mins.
  4. When the 10 minutes are up, set the sauce aside in a warm place until the duck is ready. If the sauce is too thin, mix a small teaspoon of corn flour with a little cold water and stir into the sauce.