Stir all the ingredients of the marinade together and marinate the poulard breasts in it for about 2 hours.
For the chutney, rinse the peaches, cut them in half, remove the pit and chop the flesh. Stir in the finely grated zest and juice of the oranges along with the white wine vinegar, finely chopped onion and ginger and place in a small saucepan. Cook over low heat until a chutney forms.
When the chutney is ready, remove the poularden from the marinade, drain thoroughly and grill. Serve on plates together with the chutney.
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