Preheat the oven to 200'C.
For the Duck: prepare each breast by trimming away any excess fat and sinew. Season each breast with salt and pepper.
Add the duck to a fry pan and colour on both sides. Transfer to a baking sheet and finish cooking in the oven for 4/5minutes.
Put the potatoes into a pan, cover with cold water.
Pick the leaves from the parsley and finely slice.
Peel and dice the shallots and the garlic. Finely dice the red chilli. Peel the carrots and then finely slice using a mandolin. Cut the plums in half, remove the stones and cut into wedges.
For the plums: Heat a frying a pan and add a splash of oil. Add a quarter of the shallots to the pan and cook until soft. Add the plums and the chilli and cook for 3-4 minutes before adding the red wine and sugar to the pan. Season with salt and pepper and then cook over a low heat until the plums are soft.
For the carrots: Heat a frying pan and add a splash of olive oil. Add the remaining shallot and the garlic to the pan and cook until the shallot starts to soften. Add the carrots and cumin to the pan and season. Cook until the carrots are caramelised and then add the water to the pan. Cook until the liquid has reduced and the carrots are cooked.
Boil the new potatoes until tender, drain and crush with butter, add the parsley, salt and pepper
Serve the duck breast on a bed crushed potatoes and glazed carrots. Add the plums to the plate to finish.
«Start the duck in a cold pan and bring up the heat, this will help render the fat out and give a crispy skin.»