Duck Crostini with Baxters Spiced Plum Chutney

Method

1. Preheat oven to 190°C.
2. Score the skin of the duck with a sharp knife; this will help to render down the fat to give a nice crispy skin.
3. Place the breast in a cold frying pan, skin side down then put the pan on a low heat. When the pan heats you will see the fat starting to come off the duck. Keep pouring this off into a bowl being careful not to burn your fingers. This helps to give a crispy skin.
4. When the skin is crispy turn the duck over then turn up the heat. Fry for 1 minute then add the butter and honey. Allow the butter and honey to foam up, then baste over the duck for about 30 seconds.
5. Place the pan in a preheated oven to 190°C.
6. For pink duck cook for 3-4 minutes, or for more well-done cook for 5-6 minutes.
7. Remove duck from pan and rest for 10 minutes before slicing.
8. Meanwhile lay out the crostini on a tray, top with a slice of the duck and finish with a tsp. of Baxters Spiced Plum Chutney.
9. Garnish with a sprig of flat leaf parsley.