Instructions: Coat the duck breasts on both sides with the crushed pepper and place them in a single layer in a glass or ceramic dish.

Mix together the marinade ingredients, and pour the mixture over the duck.

Turn the breasts in the liquid so that they are evenly coated. Leave to marinate at room temperature for 1-2 hours, or for several hours in the refrigerator. If refrigerated, let them come to room temperature before continuing.

Meanwhile, put the chutney ingredients in a saucepan, bring gently to the boil, and simmer until the onions are tender, the cranberries are plump and the liquid is reduced to a syrupy glaze. Taste, and add a little more lemon juice if needed set aside.

Spread the chutney in a large flameproof, ovenproof frying pan large enough to hold the duck pieces in a single layer and bring to a simmer.

Meanwhile, oil-water spray a heavy based non-stick frying pan and heat it on the hob. Sear the marinated duck breasts in the frying pan for about 1 minute on each side.

Set the duck on top of the chutney in a single layer and transfer the pan to a preheated oven. Roast for 7 minutes, until cooked, but still pink inside: the duck breasts should feel firm yet springy (not hard or mushy).

Set the duck on a chopping board and leave to rest for 5 minutes. Spread the chutney out on a serving plate. Slice the duck across the grain, and arrange the slices, overlapping slightly, on the chutney. Drizzle over any meat juices that have gathered under the duck breasts. Serve immediately.

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