1. Heat the oven to 160C.

2. Remove the breasts and legs from the duck, if you don't know how to do this there is a video here that will help : http://video.about.com/gourmetfood/Cooking-Duck-Breast-and-Legs.htm

3. Put some foil into a smallish roasting tin and add the duck legs, drizzle with olive oil and season with salt and pepper.  Wrap over the foil to form a parcel and put into the middle of the oven for 1 hour 15 minutes.

4. Put a heavy based frying pan onto a high heat and let it to get very hot.

5. Drizzle olive oil over the duck breast and season the skin side well with salt, rub the salt into the skin using your hands.

6. Pan fry the duck breasts until both sides are well browned. Whilst they are cooking raise the oven temperature to 190C and open the foil wrapping around the duck legs to let them brown.  Remove the duck breasts and place into a small roasting tin.  Place the roasting tin into the oven for about 10 minutes.

7. Whilst the duck is browning in the oven, heat a second dry frying pan on the stove and add the sliced peppers.  Turn then occasionally and allow the skin side to burn slightly.

8. Remove the duck legs and breasts from the oven and allow to rest for 5 minutes.

9. Dress a serving dish with the pea shoots, coriander and sliced plums.  Slice the duck breast and add the breast and legs to the plate.  Add the red peppers.