DAILY DINNERS

Mix two-thirds of the star anise in a small bowl with 15g sugar, a tsp of salt and lots of pepper. Rub all over the duck and refrigerate for at least an hour.

Heat the oil in a medium frying pan on a medium-high flame, then fry the onions for 10-12 mins, stirring, until caramelised and soft. Add the plums, remaining star anise and a tsp of salt and stir for a minute, then add the vinegar, mustard and remaining sugar. Turn the heat to medium-low and cook for 10 mins, until the fruit is soft and sauce thick. Take off the heat.

Heat the oven to 220C/ Fan 200/Gas 7. Lay the duck skin side down in a large oven-proof frying pan on a medium-high heat. Fry for 5 to 6 mins, until the skin is caramelised and crisp, then turn and fry for another minute (you won't need any oil, because of the fat in the duck). Transfer the pan to the hot oven (if the duck releases lots of fat, pour some off first) and roast  for 5 mins ( medium-rare); if you  prefer duck a little more done, roast for a few minutes more. Leave to rest for 5 mins, then cut each breast widthways into 7 mm-thick slices.

While the duck is roasting and resting, gently warm through the chutney, then add any of the juices released when the duck is sliced, to thin it a little. Divide the duck between 4 plates, spoon the chutney alongside and serve with the cress sprinkled on top.