Jim’s Fire-glazed Duck with Fresh Plum Dipping Sauce

This Oriental-style duck is delicious served with the fresh plum sauce. I cooked this in Canada using Quebec duck, which is particularly fatty. If the duck you use has a very thick layer of fat on it, cut it back so it’s under 5 mm (¼ in) thick.

If you don’t have any plums, nectarines make a surprisingly good substitute. But Jim ‘The Fixer’ prefers plums.

Serves 4

4 x 150–175 g (5–6 oz) boneless duck breasts

For the marinade

3 tablespoons maple syrup or clear honey

2 tablespoons soy sauce

1 teaspoon Chinese five-spice powder

For the dipping sauce

450 g (1 lb) halved and stoned plums or damsons

1 cinnamon stick, halved

150 ml (5 fl oz) white wine

1 bay leaf

1 tablespoon wine vinegar

2–3 tablespoons light muscovado sugar

salt and freshly ground black pepper

In a shallow bowl, mix together the syrup, soy sauce and Chinese five-spice powder. Deeply score the duck skin and add to the marinade, turning to coat it, then set aside for 5 minutes.

Place the plums, cinnamon stick, wine and bay leaf in a small pan set over the coals. Simmer gently for 30 minutes until the plums are completely softened.

Meanwhile, cook the duck, skin-side down, first for 8–10 minutes on each side until well browned but still a little pink in the centre; set aside to rest for 5 minutes.

Sieve the sauce and stir in the vinegar, plus sugar, salt and pepper to taste. Spoon into small serving bowls. Carve the duck diagonally and serve with the warm dipping sauce. It’s finger-lickin’ good.