Classic Oriental spices including Star Anise, Chillies and Szechuan Pepper give this dish a wonderful flavour.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Place the plums, brown sugar, white wine vinegar, soy sauce, Chillies and 1 of the Star Anise in a pan and heat through for 20 – 25 minutes until the plums are softened. Pass through a sieve and reserve.
Meanwhile, grind the remaining Star Anise and Szechuan Pepper in a pestle and mortar. Score the skin across the duck breast and rub the spice into each one, then season with Salt.
Place the duck breasts skin side down in a saucepan and cook on a low heat for around 10 minutes until the skin begins to brown, lots of fat will be released during this process so drain if necessary. Turn the heat to high and cook the breasts on the underside for 1 minute. Transfer to a roasting dish.
Cook in the oven for 8 minutes, remove and allow to rest for 5 minutes.
When ready to serve, briefly fry the pak choi and spring onions, and heat the plum sauce through. Serve the duck on top of the vegetables and drizzle with the plum sauce.