Step 1: Preheat a fan forced oven to 160C.

Step 2: Score the fat of the duck breast without cutting into meat and bring to room temperature.

Step 3: Place the Plum Paste and 1/4 cup of Verjuice into a saucepan over medium heat to melt down.

Step 4: Remove the plum paste mixture from the heat and whisk in 1/4 cup of Extra Virgin Olive Oil, then add coriander seeds and chopped ginger.

Step 5: Rub the plum glaze into the skin and flesh of the duck and let stand for 20 minutes.

Step 6: Meanwhile, place the halved witlof, cut side down, in a baking dish with remaining Verjuice and Extra Virgin Olive Oil. Season with salt and pepper and place in the oven to braise, allow to cook for 15 - 20 minutes.

Step 7: Heat a griddle pan and once this is at medium heat, place the duck, skin side down, onto the grill plate.

Step 8: Cook the duck for a 10-12 minutes depending on the size of the breast, continually turning and basting. Occasionally tip the fat from the griddle pan as the duck is cooking.

Step 9: The duck will colour quickly so keep the heat at a medium temperature to prevent the marinade from burning too much.

Step 10: Cook until medium rare, remove from heat and allow to rest in a warm area for 10-15 minutes.

Step 11: To serve, place the braised witlof onto a plate and top with thin slices of duck breast.