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1
Chutney--combine all the ingredients in a medium non-reactive saucepan.
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2
Bring to a boil over medium heat, stirring to dissolve the brown sugar.
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3
Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
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4
Transfer to a bowl and let cool completely.
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5
Duck breasts--position a rack in the center of the oven; preheat to 450u00b0.
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6
Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
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7
Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
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8
Place the breasts, skin side down, in a large nonstick ovenproof skillet.
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9
Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
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10
Pour off the fat in the skillet.
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11
Turn and cook until the meaty sides are browned, about 3 minutes.
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12
Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125u00b0, about 5 minutes.
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13
Transfer the breasts to a carving board and let stand 3-5 minutes.
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14
Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
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15
Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
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16
Repeat with the remaining sliced breasts.
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17
Serve hot with chutney.
