seared duck breasts w/fruit chutney

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3/4 cup ruby port
• 2 ounces dried figs, chopped
• 2 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• 1 sprig rosemary
• salt, pepper to taste
• 1 1/2 cups fresh cranberries
• 1/3 cup granulated sugar
• 6 boneless duck breasts

Recipe

• 1 in a saucepan combine port, figs, brown sugar, balsamic vinegar, salt, pepper, rosemary, and bring to a boil.
• 2 reduce heat to low and simmer for 10 minutes.
• 3 stir in cranberries and sugar, cook over medium heat for 6-8 minutes until berries are soft.
• 4 remove rosemary, set aside.
• 5 score the fat on the duck breasts and season with salt and pepper.
• 6 heat a large heavy skillet, add the breasts fat side down and cook 12-15 minutes until browned and fat is rendered.
• 7 discard fat.
• 8 turn breasts over and cook for 8 minutes more for medium.
• 9 transfer to a cutting board and let them rest for 5 minutes.
• 10 thinly slice crosswise, remove excess fat, serve with warm chutney.