Preheat the oven to 200°C/400°F/gas mark 6. Pat dry the duck breasts and lightly score the skin, then season. Heat a non-stick frying pan until really hot and add the duck, skin side down. Cook for 5 mins or until the skin has browned and crisped, then cook the other side for 3 mins to brown.
Remove the duck from the pan and transfer to an oven proof dish. Mix the Plum Chutney and sherry together and pour over the duck.
Cook in the middle of the oven for 15 mins or until cooked to your liking. Top with the chopped spring onions and serve with crunchy cabbage and rosti potatoes.