One skillet, nothing wasted. Boil the diced potatoes five minutes, drain, shake them rough. Simmer the plums in vinegar, honey and a pinch of salt, then leave them in the syrup. Score the duck skin, salt it, start it skin down in a cold dry pan. Render ten minutes, pouring off the fat, flip two minutes, rest seven. Fry the potatoes in that fat until deep gold, salt them. Soften the shallot, deglaze with wine, reduce, add stock. Off the heat whisk in the foie gras, loosen with plum syrup, slice and spoon over.