Duck with Plum Sauce

2 cups canned plums, pitted

2 tablespoons honey

2 teaspoons Worcestershire sauce

2 tablespoons soy sauce

1 teaspoon hot pepper

4 duck breasts

Cooked rice

In a medium sauce pan over medium heat, bring to a boil the plums, honey, Worcestershire, soy sauce and hot sauce; reduce to a simmer and cook 5 minutes.

Cool and puree in blender or food processor. Keep warm if using immediately, or cover and refrigerate.

Lightly coat a frying pan with oil. Score duck skin in a diamond-like pattern and cook, skin side down, 5-7 minutes. Turn and cook other side for 2 to 3 minutes. Remove and let rest 5-10 minutes before serving. Meat should be rare.

Slice duck and serve over rice topped with warmed sauce.

Serves four.