In a large wok, heat the canola oil to 350 degrees F.
Heat a 12-inch saute pan over high heat until there is a translucent smoke. Add the duck breasts (no oil) skin-side down and cook for 3 minutes, until the skin is crisp (this will start to render the fat golden). Flip over and cook on meat side for 2 minutes.
Preheat the broiler.
Then, place the duck in the preheated canola oil for 1 minute. Turn the heat off and let the duck keep cooking for 1 1/2 minutes. The duck needs to be as crispy as possible. Remove from hot oil and let rest on a cutting board for a few minutes, skin-side down. Cut the breasts on the diagonal, across and down, to make long pieces.
On a flameproof plate or baking dish, put 2 (4-ounce) portions of corn pudding, topped with 1 tablespoon each of pinon nut dust and a dollop of chutney. Brown the corn pudding under a preheated broiler for 4 minutes. Remove from broiler.
For each serving, place 1 portion of broiled corn pudding on each plate, place the sliced duck breast on top of the pudding and chutney, and sprinkle each with 1 more tablespoon pinon dust and 1/4 teaspoon of chopped chives.
In a large saucepan over high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots. Once the onions go past sweating and turn from translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine. Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5 minutes. Remove from heat and puree in a food processor. If there is not time to let the mixture cool, only fill the food processor halfway.
Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp. Taste for salt and season, if necessary.