Kebabs are an easy-to-eat option at a drinks party, but it's time to move on from the usual satay chicken routine.

Ingredients

• 4 duck breasts, skinned
• 800 gram can Black Doris plums
• 1 cup pinot noir
• 4 whole star anise
• 1 cinnamon stick or cassia stick
• 2 tsp whole black peppercorns
• 20 thin slices prosciutto

Plum Sauce

• reserved plums (see below)
• 2 tblsp chopped coriander
• ½-1 tsp cracked black pepper
• 1-2 tsp balsamic vinegar

Method

1. Drain the plums and reserve the juice and fruit separately. Put the juice, pinot noir, cinnamon or cassia stick and peppercorns into a small saucepan and simmer until reduced by half. Cool completely.
2. Cut the duck into bite-sized pieces and place in a non-metallic dish. Pour over the cooled wine marinade, cover and refrigerate for about 4 hours. Strain off the marinade and leave the duck pieces to drain well, then discard both the marinade and spices.
3. Cut the prosciutto into 1 cm wide strips and wrap a piece of duck meat in a slice of prosciutto. Pan fry in a dash of oil for about 5-7 minutes turning occasionally until the duck is cooked. Serve skewered with the plum sauce to accompany.

Plum Sauce

1. Remove the stones from the reserved plums and process in a food processor with the coriander, black pepper and vinegar.