seared duck breasts w/fruit chutney

1. 1

   in a saucepan combine port, figs, brown sugar, balsamic vinegar, salt, pepper, rosemary, and bring to a boil.

2. 2

   reduce heat to low and simmer for 10 minutes.

3. 3

   stir in cranberries and sugar, cook over medium heat for 6-8 minutes until berries are soft.

4. 4

   remove rosemary, set aside.

5. 5

   score the fat on the duck breasts and season with salt and pepper.

6. 6

   heat a large heavy skillet, add the breasts fat side down and cook 12-15 minutes until browned and fat is rendered.

7. 7

   discard fat.

8. 8

   turn breasts over and cook for 8 minutes more for medium.

9. 9

   transfer to a cutting board and let them rest for 5 minutes.

10. 10

    thinly slice crosswise, remove excess fat, serve with warm chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.