Cook duck cakes on flat top griddle with olive oil. They should not be moved around while cooking or bulgar will fall off.
Cook 3 minutes each side, until crisp and golden brown.
Place raita in sauce boat. Place in upper right corner of plate.
Dollop chutney onto plate in middle of left edge, set duck cakes across plate, offset slightly.
Place herb sprig into chutney.
Sprinkle chives across duck cakes. Serve.