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INGREDIENTS
4 duck quarters
1 large red onion finely chopped
1 1/2 lbs of ripened plums ( pitted and quartered)
2 tbs. red currant jelly

DIRECTIONS
Prick duckskin all over with a fork
Place portions in a heavy frying pan, skin side down
Cook duck pieces on each side for 10 mins or until golden brown and cooked right through
Remove duck and keep aside warm
Pour away all but 2 tbs. of duck fat
Add onions and cook until golden brown ( about 5 mins.)
Add plum and cook for an additional 5 mins and stir frequently
Add jelly and mix well

Replace duck portions and cook for an additional 4 or 5 mins. or until thoroughly reheated
*  For this recipe it is better to use very soft or ripe plums