SPICED DUCK WITH PLUM SAUCE & VEGETABLE SLAW

If you can, buy wild duck at your butcher or farmers’ market. It’s slightly smaller than your average bird, with a stronger flavour.

Serves 2

4 plums, stoned and chopped

1tsp sugar

1 small duck (wild mallard duck if possible, or use a regular duck) 225ml (8fl oz) chicken or vegetable stock

1 star anise

2 cloves

1tsp chilli flakes

1 piece of orange zest Salt and pepper

For the slaw

¼ red cabbage, sliced 2 carrots, peeled and sliced 1 white onion, sliced

3tbsp dark soy sauce

3tbsp runny honey

2tbsp chopped coriander

Preheat the oven to 160°C/fan 140°C/ gas 3. Put the chopped plums in a pan with 3tbsp water and the sugar. Bring to the boil and simmer for 10 minutes, then purée and set aside. Place the whole duck, 175ml (6fl oz) of the stock, the spices, orange zest and prepared plum purée into a large casserole dish which can also go on the hob, and roast in the oven for 2 hours, covered, until the duck is cooked through.

Meanwhile, make the slaw by placing the cabbage, carrots and onion in a large mixing bowl. Stir in the soy sauce and honey and leave for an hour or so to soak up the flavours while the duck is cooking.

After 2 hours, remove the lid from the duck casserole and turn the heat up to 200°C/fan 180°C/gas 6 to brown the duck, for a further 15 minutes. Once the duck is ready, remove from the oven and keep it in a warm place to rest. Put the casserole dish on the hob and pour in the remaining 50ml (2fl oz) stock. Give the pan a good stir with a wooden spoon to remove the lovely sticky bits from the bottom, season and let it bubble for a few minutes until thickened, then pour into a small bowl or jug. Fold the coriander through the slaw and serve with the duck, with the plum sauce on the side.