For the chutney:

1/2 cup tomatoes, chopped

1 chopped onion

1/4 cup sultanas

Zest of 1 orange

1/2 cup Billington's Dark Brown Molasses Sugar

1/8 cup fresh root ginger, peeled and grated

2/3 cup white wine vinegar

Pinch of ground nutmeg

Pinch of cinnamon

1 1/2 cup pears

For the duck:

4 duck breasts

Splash of oil

1/4 cup unsalted butter

1 cup white wine

1 tablespoon green peppercorns

1 cup chicken stock in brine, drained and crushed

Place all the ingredients for the chutney except the pears in a large pan.  Bring to boil and simmer until thickened and reduced.

Quarter, core and finely dice the pears; add to the pan, stirring occasionally until thepears are just tender.  Leave to cool.

Score the skin of the duck breasts.  Melt half the butter in a large heavy frying pan and add a splash of oil.

Cook the duck breasts - skin side down until the skin is golden and crisp.  Turn over and cook the other side for 2 minutes to seal.

Transfer to a baking tray and roast at 375 degrees F for 10 minutes or until cooked but still pink in the middle.

Meanwhile, pour off excess fat from the frying pan, add the peppercorns, wine and stock and simmer until syrupy and reduced.

Stir in the remaining butter and season to taste.

To serve, place the thinly sliced duck over the warm chutney and pour over sauce.

Serve with fresh vegetables.  Serves 4.