Ingredients

• 1 tbsp oil
• ¼ onion
• chopped
• ½ pear
• peeled
• core removed
• and chopped
• 1 tbsp white wine vinegar
• 1 tbsp brown sugar
• 1 tbsp ketchup
• 200g/7oz new potatoes
• sliced
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp olive oil
• ½ duck breast
• skin removed
• sliced into strips
• ½ red chilli
• thinly sliced
• 1 tbsp honey
• 2 tbsp soy sauce

Directions

• For the pear chutney
• heat the oil in a saucepan. Add the onion and pear and sauté for 2-3 minutes. Stir in the vinegar
• brown sugar and ketchup. Cover with a lid and simmer for ten minutes.
• For the sautéed potatoes
• bring a small saucepan of water to the boil. Add the sliced potatoes and boil for five minutes until nearly cooked
• then drain. Heat the oil in a frying pan and sauté the potatoes over a high heat until golden-brown and tender. Season with salt and freshly ground black pepper.
• For the duck
• heat the oil in another frying pan. Fry the duck over a high heat for 5-6 minutes until golden brown and cooked through. Add the chilli
• honey and soy sauce. Remove from the heat and set aside to rest.
• Spoon the potatoes onto a plate and arrange the duck strips on top. Serve with the chutney.