This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck.

1. Sauté the onion in butter for a few minutes until soft, then add the plums, port, ginger and sugar – I only add a little sugar at first, then add more, as the sweetness of the sauce will depend on the ripeness of the plums and your own taste.)
2. Stir to combine and bubble for a few minutes before gradually adding the stock until the sauce has the right consistency.
3. Simmer for a few minutes, but don’t let the plums turn to complete mush. The sauce can be made in advance and kept in the fridge until needed, or made while the duck is cooking.
4. Score the fatty skin of the duck breasts and rub with a little salt. Then place skin side down in a heavy based frying pan. Gently fry on each side for around 10 minutes, depending how pink you like it (cook longer for well done).
5. Leave to relax somewhere warm for 5mins, before serving with the sauce. This is good served with mustardy mash (just mix a tablespoonful of grainy mustard into mashed potato) and seasonal green beans.