Duck Breast with Cherry Chutney


  • 1 tbs extra virgin olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, crushed
  • 1 tbs shallot, minced
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp hot chili flakes
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup dry red wine
  • 2 tbs cider vinegar
  • 2 tbs sugar
  • 2 tbs sugar
  • 3 cups Bing cherries, 1 can
  • 1/2 cup golden raisins
  • 1/2 cup golden raisins
  • 2 tbs water
  • 1 (6oz) can of tomato paste
  • 1 tbs fresh tarragon or chives
  • Heat oil in a 3 quart sauce pan over moderate heat until hot gut not smoking, then cook onion  garlic and shallot, stirring occasionally until golden. About 7 minutes.
  • Add tomato paste, black pepper, cumin, pepper flakes, and 1/4 tsp salt and cook, stirring for 30 seconds.
  • Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in wine, vinegar and sugar and simmer for about 5 minutes.
  • Stir in mustard and 1 and 1/2 cups cherries and the remaining 1/2 tsp of salt and simmer for 1 minute.
  • Allow to cool slightly and reserve all but 1/4 cup of the mix to the side.Place 1/4 cup of the mix in a blender and puree until very smooth, about 1 minute. reserve for glazing the duck breasts.
  • To finish the chutney, add the remaining 1 and 1/2 cups of cherries, tarragon or chives and the golden raisins.
  • Put the oven rack in the middle position and preheat oven to 450 degrees.
  • Score duck skin in a crosshatch pattern with a sharp knife and season duck all over with salt and pepper.
  • Heat water in an ovenproof 12 inch saute pan over low heat until hot, then add the  duck breasts, skin side down.
  • Cook duck uncovered over low heat without turning or until most of the fat is rendered and skin is golden brown. About 25 minutes.
  • Transfer duck to a plate and  discard all but 1 tbs of fat from the saute pan. Brush duck all over with cherry blaze and return to saute pan skin side up.
  • Roast duck in oven until a meat thermometer registers 135 degrees. About 8 minutes for medium rare.
  • Remove from oven and allow to rest for 5 minutes.
  • Slice duck on a bias at a 45 degree angle.
  • Serve with cherry chutney.

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