Roast Spiced Duck with Plums and Cauliflower Potato Purée

Duck with Plums

• 1 star anise
• 2 Tbsp coriander seeds
• 200 g boiling water
• ½ tsp chicken stock paste, homemade
  or ½ chicken stock cube (for 0.5 l), crumbled
• 2 tsp coarse sea salt
• 4 Tbsp dark muscovado sugar
• 1500 - 2000 g whole duck, skin on
• 8 plums, halved, pitted
• 3 fresh bay leaves
• 80 g red wine vinegar

Cauliflower Potato Purée

• 400 g cauliflower, cut in florets
• 600 g floury potatoes, peeled, diced (1-2 cm)
• 250 g milk
• 30 g unsalted butter, diced
• 1 - 1 ¼ tsp fine sea salt, to taste
• 1 pinch ground nutmeg (optional)