Northumberland Poultry duck breast with sweet and sour sauce, sweet potato mash

2 Northumberland Poultry duck breasts

A glass of Sloecrafts damson vodka (or a glass of wine)

2 tablespoons Sloecrafts sloe cheese (or any fruit jelly)

A little (30-100ml) white wine vinegar or cider vinegar

1 teaspoon tomato puree (not needed if your chutney contains tomatoes)

Salt and pepper

Slash the skin of the duck breasts. Place them skin side down in a hot griddle pan, and press them down. Let them cook for 5 minutes, and drain off the fat as it renders out. Keep the fat for roast potatoes. Get the skin crispy. Turn, and continue cooking for a further 3-8 minutes, depending on how well done you like them.

Remove the duck breasts, wrap them in foil and keep them warm.

Remove any fat from the griddle pan, but keep the sticky and crunchy bits. Add the alcohol, and boil until reduced by half (or flame off the vodka). Add half of the vinegar. Melt in the jelly/chutney, and add the tomato puree. Add a little water, if the sauce is too thick. Add a little more jelly, if the sauce is too sour. Add a little more vinegar, if the sauce is too sweet. Season to taste.

Slice the duck, and serve on a bed of sweet potato mash (just mashed up baked sweet potatoes, with a touch of cream and a sprinkle of nutmeg), or champ potato. Pour over a little of the sauce.