seared duck breasts w/fruit chutney

Total Time
40mins
Prep 15 mins
Cook 25 mins

this recipe comes from food and wine, and is company-worthy. and so easy to prepare.

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.