For the umeboshi purée

Burn off the alcohol from the sake and mirin in a saucepan.
Add the remaining ingredients, bring to a gentle simmer and cook over low heat for 20 minutes until the prunes are soft.
Blend until smooth, then pass through a fine sieve.

For the compote

Burn off the alcohol in the umeshu, then combine with the sugar and umeboshi purée to form a paste.
Cool, toss with the fresh plums, transfer to a vacuum bag and seal. Marinate in the fridge for at least 3 days. Serve cold.

For the jelly

Burn off the alcohol from the umeshu. Soak the gelatin in cold water until soft, then stir into the hot umeshu to dissolve.
Pour into a shallow tray, chill until set, then cut into neat shapes.

For the braised red cabbage

Combine the cabbage, plum wine, salt, caster sugar, red vinegar and yukari in a saucepan.
Bring to a gentle simmer, then cook uncovered for 20–25 minutes until tender, glossy and the liquid has reduced. Season to taste.

For the jus

Combine the duck jus, yakitori sauce, tsuyu, rice vinegar and white soy
Reduce over medium heat until glossy and thickened, then stir through the yukari just before serving.

For the duck

Preheat the oven to 220°C and line a tray with baking paper.
Glaze the duck crown generously with honey and season with flake salt.
Leave at room temperature for 20-30 mins, then roast for 9-10 minutes until the skin is deep golden and the breast still pink. Rest for at least 10 minutes.

To serve

Spoon the umeboshi purée onto the plate.
Carve the duck and arrange neatly, then add the marinated plums, plum jelly and braised red cabbage.
Spoon over the yukari duck jus and serve immediately.