-
1
In a medium saute pan, heat the oil over medium heat until hot but not smoking.
-
2
Add the onion and saute, stirring occasionally, until transparent, about 5 to 7 minutes.
-
3
Add the nectarines and grapes, and cook, stirring, until the nectarines are a bit browned, about 4 minutes.
-
4
Add the vinegar, sugar, allspice, mace, basil and salt and pepper to taste.
-
5
Bring the mixture just to a boil, reduce the heat to low and simmer 10 minutes.
-
6
Remove from heat and set aside.
-
7
Meanwhile, build a small fire in one side of a grill, using enough coals to fill a shoe box.
-
8
Salt and pepper the duck breasts well and place them on the grill, withy the fat side down, along the edge of the fire.
-
9
Cook them for 6 minutes, being careful of flare-ups caused by fat dripping into the fire.
-
10
If flare-ups do occur, move the breasts so that they are not directly over the flames.
-
11
You want them to cook slowly, allowing the fat to drip off at an even pace and giving the skin time to crisp.
-
12
Flip the breasts over and cook 5 to 7 minutes more.
-
13
When the duck breasts are nicely browned and as firm to the touch as the heel of your hand, they are medium rare.
-
14
Pull the duck breasts off the fire, allow to cool for about 4 minutes, then slice them thinly on the bias and serve with the chutney.
