1.   Preheat the oven to 180°C.

2.   Season the duck breasts well with Epic Spice Chipotle Honey rub, salt and pepper.

3.   Heat a non-stick frying pan and place the duck breasts in, skin-side down.

4.   Fry for 6-7 minutes, then turn and add the rosemary and butter.

5.   Allow butter to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 10-12 minutes for well done.

6.   When the duck is ready, baste again with the juices, then rest for 5 minutes.

7.   To make the cauliflower purée, heat the oil and butter in a medium saucepan over medium heat. Add the leek and cook for 5-7 minutes. Add the cauliflower, milk and salt and bring to a boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until the cauliflower is tender. Remove from the heat and set aside to cool slightly. Using a hand-held stick blender, blend until smooth.

8.   Set aside and keep warm.

9.   For the Mango Chutney sauce mix Chutney Mango with warm water in a small saucepan over medium heat. Add salt and stir till warm.

10. To serve, thinly slice each duck breast on a chopping board.

11. Arrange a spoonfull of the cauliflower purée on each plate, topped with duck slices and drizzle with Mango Chutney sauce.