Preheat the oven to 200ºC, gas mark 6.
Mix together the honey, tamari and five spice powder.
Lightly score the skin on the duck breasts and coat with the honey marinade. Ideally allow the meat to marinate for 30 minutes. Place on a rack over a roasting tray and cook in the oven for 30 minutes until crisp, golden brown and cooked all the way through.
Remove from the oven and allow to rest
Remove the skin and discard. Slice the meat finely and place in a bowl.
Heat the coconut butter in a pan and sauté the spring onions for 1 minute. Add the spices and stir to coat. Add the plums, rice vinegar and sweetener and bring to the boil. Cover and simmer for 6-8 minutes until the plums have softened and the mixture is thick and syrupy. Allow the mixture to cool slightly. Remove the star anise and cinnamon stick. Puree with a hand stick blender until smooth. Season to taste.
Pour the plum sauce into the bowl and mix with the duck. Scatter over the additional spring onions. Spoon a little of the filling on each oat cake to serve
2 duck breasts, skin on
1tbsp honey or agave nectar
2tbsp tamari (gluten free soy sauce)
Pinch of five spice powder
For the Plum Sauce
1tsp coconut butter
2 spring onions, finely chopped
3 star anise
1 cinnamon stick
Freshly ground black pepper
4 plums, stoned and quartered
3tbsp rice vinegar
2 finely chopped spring onions to garnish
16 Nairn’s Fine Milled Oatcakes or Gluten Free Oatcakes