1. Preheat the oven to 200C/Gas 6.
2. First make the plum sauce. Add the plums, ginger and chillies to a pan then sprinkle in the Canderel Sugarly.
3. Stir, then bring to a gentle simmer and then cook on a low heat for about 15-20 minutes, stirring occasionally or until the plums are completely soft.
4. Put to one side and allow to cool for 5 minutes then add to a food processor and whiz until smooth. Return the sauce to the pan and heat for a further few minutes until it begins to thicken. Then put to one side and keep warm.
5. Make 3 slashes across the duck breasts to score, then season with a pinch of sea salt and some freshly ground black pepper rubbing it into the cuts.
6. Heat a griddle pan or frying pan until really hot then add the duck breasts, skin side down and cook for about 3 minutes.
7. Then turn the duck breasts over, add a tbsp of the sauce and cook the other side for a further 3 minutes, spooning over the sauce.
8. Using tongs, lift the duck breasts from the pan, and sit them in a roasting tin and put in the oven to cook for a further 10-15 minutes or cooked to your liking.
9. Remove and leave to rest for 5 minutes then slice and remove skin and serve on top of watercress with the sauce spooned over.
Tip: Prepare the sauce ahead; it will keep in the fridge for up to 3 days, reheat when needed.
175 kcals per serving
2 duck breasts
450 g plums (stones and roughly chopped)
20 g knob of fresh ginger (peeled and grated)
2 red chillies (de-seeded and finely diced)
75 g Canderel Sugarly
1 tsp balsamic vinegar
200 g fresh watercress