• olive oil
• 2 red onions, thinly sliced
• 1 clove garlic, minced
• 2 cups rhubarb, cut into 1 inch segments
• 1/4 cup rice wine vinegar
• 3 tablespoons brown sugar
• pinch crushed red chilies (optional)
• 1 cup strawberries, hulled and sliced
• 1/4 cup chopped mint
• 4 duck breasts, skin scored in cross hatches to allow the fat to render

For the Chutney

1. Place a medium sauté pan, lightly coated with olive oil, over medium high heat and sauté the onion until it is dark brown (about 5 minutes). Add the garlic, rhubarb, vinegar, brown sugar and chili flakes if using. Reduce the heat to a simmer and cook for 10 minutes until the rhubarb has softened and the liquid has reduced to a glaze.
2. Add the strawberries and mint and stir to combine. Turn off the heat and allow the strawberries to soften.

For the Duck

1. Place a medium sauté pan over low heat. Place the duck breasts skin side down in the pan. Gently render the fat from the breasts, pouring the fat into a container as it renders.
2. When the skin is completely rendered and crispy (about 15 minutes), turn the breasts over and place the pan in the preheated oven for 5-7 minutes for medium rare.
3. Slice the breasts and spoon the chutney over the duck.