2 duck breasts, fat scored, seasoned with salt and pepper or a mixed herb paste
4 plums, stoned and coarsely diced
1 cup water
1/4 cup sugar
1/4 cup red wine
1 tbsp cornstarch
2 tbsp water
Bring the plums, cup of water, sugar and red wine to a boil, then simmer for 10 minutes. Mix the 2 tbsp water together with the cornstarch and add to the plum mixture. Continue to cook and stir for about 2 minutes. Remove from the flame but keep warm. Sear the duck breasts on the fat side for about 6 minutes, empty the pan of the fat, turn the duck breasts over, then sear the other side for about 4-5 minutes until perfectly rare. Remove from the pan and allow to rest on a cutting board for 5 minutes. Slice and serve with the plum sauce.