1. Roughly chop the chestnuts and put into a bowl. Remove all the peel and pith from 2 clementines and cut into segments, then into small pieces, add to the chestnuts with the chopped onion.

2. Squeeze the juice from the remaining clementine and whisk in the garlic infused extra virgin olive oil, balsamic vinegar and the sugar. Add to the chestnuts and set aside.

3. Heat the oven to 225C/425F/Gas Mark 7. Season the duck breasts and put into a roasting tin. Cook for 20 minutes for slightly pink duck and 25-30 minutes for fully cooked.

4. Just before the duck is cooked stir the mint into the chestnuts.

5. Remove the duck from the oven, place on a carving board and cut each into diagonal slices (the skin can be discarded if preferred). Spoon the chestnut relish onto plates and arrange the duck around.

6. Serve at once garnished with a twist of orange peel and sprigs of mint if wished.