Duck breast with clementine “mostarda”

2 duck breasts
White wine
Denota clementine mostarda
Salt and pepper
Extra virgin olive oil
Butter, as required

Salt and pepper the duck whole duck breasts and place them on baking tray. Drizzle the breasts with the oil and a heaping tablespoon of the clementine mostarda. Cook in a pre-heated oven at 200°C for 20 minutes and, half way through, add the white wine. Take the breasts out of the oven and slice them. Put the slices on the plates and serve with a gravy made with the tray juices and a dab of butter to the desired consistency.
You can serve them with some mostarda.