Plum Ducky

2          duck breasts (magrets),
           about1 1/4 lbs each
2 Tbs      cumin
2 Tbs      olive oil
1 dozen    small Italian plums
1/2 cup    dry red wine
3-4 Tbs    sugar (to taste)
1 Tsp      salt (to taste)
1/2 dozen  fresh-chopped walnuts (optional)

Coat duck with cumin, covering all surfaces. Leave for 30 minutes for dry run to work. Pours olive oil into a large frying pan, and heat on high until the oil is very hot. Put duck in pan, skin side down, lower heat to medium-high and cook for 2 to 3 minutes. Be careful not to burn the skin because this gives an acrid flavor. Turn duck over and lower heat to medium...