Heat the butter and olive oil together in a pan until steaming. Season the duck breast and on both sides and seal in the pan for a minute or so on each side. Add the orange and mandarin juice, honey, red wine and sugar to the pan and bring to the boil until the liquid reduces to a thick syrup. It is suggested to cook the duck to medium/medium rare to keep the meat as tender as possible. Meanwhile, prepare the strawberries by cutting them in quarters. Sauté the garlic for 3 minutes in a pan with a little butter then add in the strawberries and chopped basil. Cook just until the strawberries begin to soften. Add the white wine and reduce. Once cooked, cut the duck in thick slices and serve on a large plate arranged on top of the cooked strawberries.