Your favourite selection of salad leaves or noodles
Score the skin of the duck breast with a sharp knife and season all over with salt and freshly ground black pepper.
Place the duck breast skin-side down into a cold frying pan. Turn on the heat and bring up to a medium heat - this will allow the fat to render. Fry the duck for 10-12 minutes, draining off the fat into a bowl from time to time.
Turn the duck breast over. Add the honey, oil, balsamic vinegar, plum and chilli to the pan and simmer until slightly reduced, adding a splash of water if necessary. Cook the duck breast for another 2-4 minutes, or until cooked to your liking.
To serve, place your salad leaves or noodles onto a plate, top with the duck breast and drizzle over the pan juices.