Plum sauce for duck (with fresh plums)

Firstly make the plum puree -

Halve the plums, remove the stones and barely cover with water in a saucepan. (If you are using small plums like damsons then cook them whole.)

Place the pan over a low heat and simmer the plums until soft and disintegrating. Strain the plums through a sieve or mouli, pressing as much flesh through as possible, but retaining skins and stones that can be thrown away.

Now combine the plum puree with all the other ingredients and leave to stand for the flavours to develop.(I often leave mine to sit for several hours)

Pour the sauce ingredients into a shallow pan and bring to the boil. Simmer for about 5-10 minutes until darkened in colour and the garlic and ginger are cooked through. Season to taste with salt and pepper. Remove the star anise before serving.

Serve with pink, pan fried duck breast.