Seared Duck Breasts With Cherry Rhubarb Chutney

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup sugar
• 1/4 cup honey
• 1/3 cup balsamic vinegar
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1 jalapeno, seeded and diced
• 5 sage leaves, chopped
• 2 cups rhubarb, sliced
• 1/2 cup chopped vidalia onion
• 2 cups tart cherries, stemmed and pitted
• 4 boneless duck breasts, with excess skin removed.

Recipe

• 1 combine first 10 ingredients in a large saucepan.
• 2 bring to simmer over low heat until sugar dissolves.
• 3 add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
• 4 for duck:.
• 5 with a sharp knife, score the fat on the breasts in a cross pattern.
• 6 heat a grill pan and add duck, fat side down, cook for 5 minutes.
• 7 you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
• 8 drain the fat.
• 9 (i like mine well, family likes their's rare).
• 10 turn over and cook 5-10 minutes more, to taste.
• 11 serve with chutney.