My Mum has a lovely plum tree in her garden and so I brought a few back to London with me especially to make this recipe. It was really good, the plums went really well with the duck. I didn't have any veg but some lovely greens would have gone really well.
Duck with Plum Sauce (from The Guardian)
4 duck breasts with skin
salt and pepper
1/2 tsp Chinese five-spice powder
1 tsp julienned ginger
8 plums, halved and stoned
2 tbsp honey
2 tbsp soy sauce
1 cinnamon stick
2 star anise
1 tbsp lime
Score the skin of the duck breasts and season with salt, pepper and five-spice powder. Fry the duck in a large frying pan, skin side down on high for 1 min, then cook on low for 8 mins. Turn over and cook for 6 mins. Move to a warm plate, cover with foil and rest.
Pour off the excess duck fat and fry the ginger for 2 mins. Add the plums to the pan, then add the honey, soy sauce, cinnamon stick, star anise and lemon juice. Cook for 5 mins, stirring occasionally, until softened.
Slice the duck breasts and serve with the sauce.