seared duck breasts w/fruit chutney

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

• Ready In: 40 mins
• Serves: 6

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.