DUCK BREAST WITH PINEAPPLE CHERRY CHUTNEY RECIPE - (5/5)

Duck Breast with Pineapple Cherry Chutney Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 19

* 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

Steps:

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.