Duck:
Mix all marinade ingredients and marinate duck breasts overnight, refrigerated. The next day, season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and then slice. Fan duck slices over fondue and chutney.

Leek and garlic fondue:
In a sauté pan, sweat in butter, leeks, garlic, salt and black pepper to taste. Cook until soft then add sugar. Check for seasoning.

Plum sauce:
In a saucepan, sweat shallots in butter, add plums, and sweat for 2 minutes. Deglaze with wine, add thyme and bay leaf and let reduce by 70 % on very low heat. Add the ½ Glace and keep reducing on very low heat. Season. Skim regularly to remove any foam or grease. Control the consistency: your sauce will be reduced enough when it coats the back of a spoon. Add the seasoning and just before serving, bring to a boil, skim if needed, take off the heat and Monter au Beurre, which means: add the butter in knobs and incorporate it using a whisk.