Duck with kumquat and pear chutney

Method

1. Peel and core the pears, then roughly dice. Cut the kumquats in half and put both fruits aside.

2. Heat the oil in a medium-sized pan and cook the onion for 3-4 minutes until softened. Add the cinnamon stick, chilli flakes and sugar and cook slowly until the sugar has dissolved. Add the pears, kumquats, thyme and bay leaf. Bring just to a simmer, cover and cook over a gentle heat for 25-30 minutes, until the fruit has softened and is syrupy.

3. Meanwhile, make diagonal slashes in the fat of each duck breast, making sure not to cut into the meat itself. Season each breast all over. Heat a large, heavy-based pan (you don’t need any oil or fat as there is enough in the duck’s skin) and cook the duck breasts, skin-side down, for 8-10 minutes until golden. Turn over and cook for a further 6-8 minutes, depending on how pink you like your duck. Serve with a spoonful of warm chutney and some steamed sugar snap peas.