1. Preheat the oven to 220<div>2. Pat the skin of the duck crown dry, then season well with salt and pepper.</div><div>3. Place the duck crown in a small roasting tin in the centre of the oven. &nbsp;It will take 20 mins per 500g plus 20 mins.</div><div>4. Once cooked rest for 15 mins.</div><div><br></div><div>For the sauce:</div><div>1. Gently fry the shallots for 5 mins, until soft but not coloured.</div><div>2. Add the plums and sugar and stir for a couple of minutes until the sugar is dissolved.</div><div>3. Add the red wine and stock and cook for a further 15 mins.</div><div>4. Keep warm until serving</div><div><br></div><div><br></div>