Heat a browning dish in the microwave oven for 6-8 minutes on HIGH, following the manufacturer's instructions.
Put the duck breast into the hot dish, skin side down.
Season the top side of the meat with salt and pepper and spread it with half of the chutney.
When the duck has stopped sizzling, discard the fat, return to the browning dish, skin side up, and spread this side with the remaining chutney.
Put the browning dish into the oven and cook on HIGH for 3 minutes.
Add the apricots and the vinegar to the dish.
Season with salt and pepper.
Return to the oven and cook for 1 further minute on HIGH.
Transfer the duck breast to a dish and carve into thick slices.
Pour the carving liquid into the browning dish and add the butter and port.