Rhubarb & Ginger Glazed Duck Breasts
2 x duck breasts, skin on
1 tbsp red wine vinegar
2 tbsp red wine
1 1/2 tbsp Ladle & Larder Rhubarb & Ginger Chutney
Preheat the oven to 200°C/400°F/Gas 6.
Score the duck skin with a very sharp knife and season with salt and pepper.
Place the breasts skin-side down in a cold non-stick frying pan and cook over a medium to high heat for 6-8 minutes, ensuring to pour away the fat that's released.
Turn the breasts over and place in the oven. Cook for 5 minutes for rare or 10-12 minutes for well done.
Put the breasts on a plate and leave to rest.
Place the same pan back onto a medium heat and add the vinegar, wine and chutney. Simmer and reduce down to a syrup.
Serve with green beans, mashed potato and lashings of sauce - mouth-wateringly good!