Try this recipe from the Marks & Spencers range, Duck Breast & Plum Salad.

Ingredients
Ready in 30 minutes, Serves 4

2 tbsp olive oil
4 duck breasts, skin removed
8 plums, halved and stoned
1 star anise
3 tbsp port
2 tbsp soy sauce
125g rice noodles
Thumb-sized piece root ginger, peeled and cut into matchsticks
½ x 25g pack fresh coriander, leaves only
½ x 25g pack fresh mint, roughly chopped
4 handfuls rocket leaves

Method

Heat the oven to 190 degrees Celsius / 375 degrees Fahrenheit / gas 5 (170 degrees Celsius for fan ovens).

In a small, ovenproof frying pan, heat 1tbsp of the oil.

Season the duck breasts and fry for 2 – 3 minutes each side, until starting to brown.

Transfer to the oven for a further 15 minutes, then remove and set aside.

Meanwhile, sit the plums, cut side-up, in a small roasting tin with the star anise.

Drizzle over the port and soy sauce.

Roast for 10 – 15 minutes, adding a splash of water to the tin if it becomes dry. Set aside.

Cook the noodles according to packet instructions, then drain and refresh under cold water.

Heat the remaining oil in a small frying pan and fry the ginger for 2 minutes, until golden. Drain on kitchen paper.

Toss the noodles with the herbs and rocket.

Divide among 4 serving plates and add the plums.

Slice the duck breasts and arrange on top with the fried ginger, then spoon over any pan juices from the plums.

Per serving: 334 calories, 14.9 fat (3.5g saturated), 196g carbohydrates, 11.7g sugar, 2.9g fibre, 28.6g protein, 1.52g salt