St. Martin's Goose Breast Steak with Pear Chutney

Remove cores from pears and cut them into half-centimeter cubes.

Peel the onion and chop it finely.

Melt butter in a pan, in which sauté the onion until translucent, then add the chopped pears. Sauté briefly and add sugar, apple cider vinegar, nutmeg, ginger, star anise, and chili to taste. Reduce over very low heat for approximately 1.5 hours. If all the liquid reduces during cooking, add a little water – do not add more vinegar.