Roasted Duck

Name: Roasted Duck
Yield: 4 Servings
Ingredients: 2 Duck Breasts (about 600 g); ¾ tsp Rock Salt; 2 Pinches Freshly Ground Pepper; 250 g Mushrooms; 10 Ripe Danish Plums; 6 Small, Fresh Rosemary Twigs; 1 tbsp Dark Balsamic Vinegar; 100 ml Marsala or Sherry; 2 tbsp Cold Butter; 1 kg Small Baked Potatoes in Halves

A lovely dish with mushrooms, plums and rosemary. Serve with oven-baked potatoes.