- 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
- 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.