seared duck breasts w/fruit chutney |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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this recipe comes from food and wine, and is company-worthy. and so easy to prepare. Ingredients:
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 |
Directions:
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.
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