Finely slice the Chinese cabbage.
Finely dice the garlic clove, ginger and red chilli.
Zest and juice the orange, remove the stones from the plums.
Prepare the duck breasts by removing the sinew and trimming away any excess fat. Score the skin in a diagonal pattern.
Heat a frying pan until hot. Season the duck breasts with salt and place in the pan skin side down. As the fat melts, drain from the pan. Continue until the skin is golden brown and crispy. Turn the duck breast over and seal all of the raw meat. Cook on the flesh side for a further 3-6 minutes until the duck breast is slightly firm to the touch. Remove any fat and add the honey to the pan. Coat the duck breasts in the honey and remove from the heat. Finish the glaze with the orange zest.
Whilst the duck is cooking, heat a wok until hot and stir fry the cabbage in the peanut oil until it begins to wilt. Then add the Mirin, ginger and garlic and cook for a further minute. Season with soy sauce.
For the plum sauce. Blitz the plums with the chilli, orange juice, honey and ground cinnamon in a blender until you have a puree.
To serve: Place some cabbage in the middle of the plate and top with the glazed duck breast. Finish the dish with a drizzle of the plum sauce and any remaining honey glaze.
«Be careful to not burn the honey when you add it to the pan with the duck breasts.»