Heat the extra virgin olive oil in a frying pan and quickly fry the breast skin down first and then turn over. Peel the new potatoes and bring to the boil in a pan covered in cold water. Drain and mash with the freshly grated nutmeg. Add the crushed peppercorns and set aside keeping it warm in a bain marie.

Put the breast in an ovenproof dish and roast in a preheated oven at 200C for 12 minutes until cooked or slightly pink inside.

Meanwhile fry the mango together with the sugar and butter and caramelize. Pour in the beef gravy and balsamic gravy, bring to the boil and let simmer.

To serve arrange the mashed potatoes in the center of a plate, cut the duck breast on the slant and pour the balsamic mango sauce around the potatoes.