Linda Sang

250g         ripe blood plums
2/3 cup    fish sauce
6                whole star anise.
2                cinnamon quills
1/3 cup     lime juice

Bring 1 cup water and 1 cup sugar to the boil, turn to low heat for 5 minutes until slightly reduced. Add plums, fish sauce, and spices. Simmer for 1 minute or so then stir in lime juice.
I like to make at least double the recipe. Better still, make lots and bottle it for gifts. I use this sauce with a Chinese BBQ roast duck. I usually have a duck in the freezer, which I’ve deboned and portioned into 4 packages – 2 breasts and 2 legs, with the extra bits of meat and skin divided between the packages. Portions can be used sparingly with stir-fries, noodle dishes, and Asian salads. And use the bones for a great flavoured stock. But for a standout dish, use the whole duck (boned) sliced. Heat in 160C oven, covered with foil, for about 10-15 minutes. Place in a serving dish with the warmed sauce poured over. Serves 6