Score the skin of the duck breasts with a sharp knife and season with salt and pepper. Heat a copper bottom pan and place the duck breasts skin side down for 5 minutes turn and baste with the duck fat and juices and finish in the oven for 5-6 minutes. Allow to rest.
Heat a little vegetable oil in a pan and add the damsons and cook until slightly softened add the wine and star anise and simmer gently to allow the flavour of the star anise to be released then pass through a sieve. Reduce by a third before adding the beef stock. Taste the sauce and add a little sugar if required – if you want the sauce to be sticky add plum jam instead of sugar.