Mix red wine and hot water. Soak the dried plums in it for 30 minutes.
Rinse the duck breasts and rub dry. Score the skin in a grid pattern and season with salt and pepper on both sides.
Heat a little oil in a shallow frying pan. Sear duck breasts on skin side for about three minutes, turn to other side and cook for eight to ten minutes in heated oven at 180 °C until done. Remove from roasting pan, wrap in aluminum foil and keep warm in oven at 85 °C.
In the meantime, drain dried plums, reserving soaking liquid.
For the sauce, boil off the gravy with a small amount of soaking liquid. Caramelize sugar in a frying pan, boil with a little soaking liquid until sugar is dissolved, then add to the roast stock. Season with cloves, cinnamon, coriander and new spices and boil the stock at a high temperature until half done.
Add dried plums and simmer at low temperature for about eight minutes.
Peel the orange thinly. Cut a few pieces of peel into fine strips and add to the sauce, reserving a small remainder for decoration. Fillet the peeled orange and add to the sauce together with the collected orange juice. Allow the whole to bubble up briefly repeatedly and perhaps add seasoning.
Slice duck breasts diagonally into narrow slices and arrange in a fan shape on a heated plate. Pour the sauce around them and
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