Seared Duck Breasts With Cherry Rhubarb Chutney

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For rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. This is lovely served over polenta with asparagus or greens on the side.

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Steps

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Combine first 10 ingredients in a large saucepan.

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Bring to simmer over low heat until sugar dissolves.

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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.

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For duck:.

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With a sharp knife , score the fat on the breasts in a cross pattern.

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Heat a grill pan and add duck , fat side down , cook for 5 minutes.

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You can turn them to create a nice grill mark and cook for 3-5 minutes more , to taste.

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Drain the fat.

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Turn over and cook 5-10 minutes more , to taste.

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Serve with chutney.

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Ingredients

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sugar, honey, balsamic vinegar, ginger, garlic, cumin, cinnamon, clove, jalapeno, sage leaves, rhubarb, vidalia onion, tart cherries, boneless duck breasts