Duck Breast with Pineapple Cherry Chutney

By Texaschef11

Ingredients

• * Chutney:
• 2 * 2 cups (3/4-inch) cubed fresh pineapple
• 3/4 * 3/4 cup pineapple juice
• 1/3 * 1/3 cup dried tart cherries
• 2 * 2 tablespoons brown sugar
• 2 * 2 tablespoons balsamic vinegar
• 1 * 1 tablespoon minced peeled fresh ginger
• 1 * 1 tablespoon minced shallots
• 1/8 * 1/8 teaspoon crushed red pepper
• 1 * 1 garlic clove, minced
• *
• Duck:
• * Cooking spray
• 1 * 1 pound boneless duck breast halves, skinned
• 3/4 * 3/4 teaspoon salt
• 3/4 * 3/4 teaspoon five-spice powder
• *
• Remaining ingredient:
• 2 * 2 tablespoons chopped fresh cilantro

Preparation

Step 1

To prepare chutney, combine first 9 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until syrupy, stirring frequently; remove from heat.

To prepare duck, heat a large, heavy skillet coated with cooking spray over high heat. Sprinkle duck with salt and five-spice powder. Add duck to skillet; cook 4 minutes. Turn duck over. Reduce heat to medium, and cook 6 minutes or until desired degree of doneness. Place duck on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut duck into 1/4-inch-thick diagonal slices.

Add chutney and cilantro to skillet; cook over medium heat 1 minute, scraping pan to loosen browned bits. Serve chutney with duck.