1/ Fry onions in a drizzle of oil, add the other ingredients. Reduce for 10 minutes. Keep to one side.
2/ Brown duckling for 1 minute on each side in a hot pan with a drizzle of oil. Roast in the oven at 180°C for 6 minutes. Keep warm.
3/ Use the same pan to caramelise walnuts and sugar for 30 seconds. Remove 12 leaves of the same size from the endive.
4/ Thinly slice apple and cover in lemon juice. 5/ Thinly slice duckling breast.
5/ Top each piece of toast with an endive leaf, a little onion chutney, one caramelised nut, a slice of apple and a slice of duckling.
6/ Garnish with chutney and caramelised walnuts.