Roast Duck Legs with Plum Sauce

For the plum sauce: 1) Half and deseed plums and cut into chunks, finely dice the shallot. Make a quantity of beef stock using the bouillon paste. 2) Fry the shallot in oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve. For the potatoes: 1) Peel and chop the potatoes into small pieces, place a pot, cover in water and bring to a gentle boil. Cook until tender, drain and return to pot to steam a little. Using a masher mash potato with milk and butter until smooth and creamy. Add seasoning to taste, set to one side keeping warm. For the duck 1) Pre-heat oven to 190°C, Fan 170°C, Gas Mark 5 2) Pat the duck legs dry with absorbent paper and season both sides with salt. Then place on a roasting tray on a wire rack and pour half glass of water on the bottom tray. Place in the oven for 1 hour and ten minutes. Check for tenderness and return to oven for a further 10 minutes if necessary. While the duck is cooking prepare the sauce and vegetables. 3) When the duck is nearly ready, put the beans into boiling water for 5 mins. Gently reheat the sauce and the mash. Drain the beans. Divide the mash and vegetables onto the plate. Place the duck leg on top and pour over the desired amount of sauce.