Roast Duck with Plums and Cauliflower Potato Purée

Duck with Plums

• 1 star anise
• 2 tbsp whole coriander seeds
• 7 oz boiling water
• ½ tsp chicken stock paste
  or ½ chicken stock cube, crumbled
• 3 oz red wine vinegar
• 2 tsp salt
• 4 tbsp dark muscovado sugar
• 52 - 70 oz duck, skin on (3-4.5 lb)
• 8 plums, halved, pitted
• 3 fresh bay leaves

Cauliflower Potato Purée

• 14 oz cauliflower florets
• 21 oz russet potatoes, peeled, diced (½ - ¾ in.)
• 8 ½ oz whole milk
• 1 oz unsalted butter, diced
• 1 - 1 ¼ tsp salt, to taste
• 1 pinch ground nutmeg (optional)