Duck Breast with Pineapple-Cherry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When you're looking for an elegant and quick recipe, consider this entrée with Asian flavors. Serve with stir-fried bok choy and steamed jasmine rice. If your supermarket doesn't carry fresh duck breast, look for duck breast in the freezer section. Ingredients:
2 cups (3/4-inch) cubed fresh pineapple |
3/4 cup pineapple juice |
1/3 cup dried tart cherries |
2 tablespoons brown sugar |
2 tablespoons balsamic vinegar |
1 tablespoon minced peeled fresh ginger |
1 tablespoon minced shallots |
1/8 teaspoon crushed red pepper |
1 garlic clove, minced |
cooking spray |
1 pound boneless duck breast halves, skinned |
3/4 teaspoon salt |
3/4 teaspoon five-spice powder |
2 tablespoons chopped fresh cilantro |
Directions:
1. 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.
2. 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.
3. Add chutney and cilantro to skillet; cook over medium heat 1 minute, scraping pan to loosen browned bits. Serve chutney with duck.
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