Duck Breasts with Red Plums

Preheat oven to 180 C

Make several shallow cuts across the breasts and sprinkle with salt

Press the crushed cinnamon into the cuts and also generally all over both sides of the breasts

In a pan take half of the butter and slowly melt, then add the breasts and fry on both side to seal.

Place into a baking dish and bake for about 8 minutes,

Remove breasts from the oven to the pan used to fry them, then add the brandy and 'carefully' light it. Oncve the flames have died down, remove the breasts and keep warm.

Add the stock and the cream to the pan and simmer on a low heat, until it has reduced and thikened.

Tst and adjust the seasoning as desired.

Reserve a few slices of the plums to use for garnish and after slowly melting the rest of the butter, fry the plums and the coriander - keep some for garnish.

Fry on a low heat until just cooked through.

Slice the breasts and pour sauce around each one.

Garnish with plums and coriander