Duck with plums

Ingredients for 2 servings:

• 400 g duck breast fillet(s), with skin
• 150 g plums
• 1 tbsp sesame oil
• 1 large orange(s), untreated, grated peel and juice
• 2 tbsp port wine, red
• 2 tbsp red wine vinegar
• 2 tsp brown sugar
• ¼ tsp ground cinnamon
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the duck breast fillets into thin strips. Wash and pit the plums, and also cut them into strips. Heat sesame oil in a wok or large frying pan. Brown the meat over high heat for about 3-4 minutes on all sides, or until the meat is half cooked. Transfer the meat and cooking juices to a plate and set aside. If there is too much fat, skim off some of it. Return the wok to the heat. Add the plums, orange zest and orange juice, port wine, red wine vinegar, sugar, and cinnamon. Season with salt and pepper. Simmer the plums for about 3-5 minutes. Add the meat and cooking juices and cook over high heat for 1-2 minutes, stirring until all ingredients are well blended. Season again to taste. Serve with fragrant rice or plain rice.