Seared Duck Breasts with Port-Fruit Chutney

1. 1

   In a medium saucepan, combine the port with the chopped figs, brown sugar, balsamic vinegar and rosemary sprig and season with salt and pepper.

2. 2

   Bring to a boil, then reduce the heat to low and simmer until slightly reduced, about 10 minutes.

3. 3

   Stir the cranberries and granulated sugar into the figs.

4. 4

   Cook the chutney over moderate heat, stirring occasionally, until the cranberries soften, 6 to 8 minutes.

5. 5

   Discard the rosemary and transfer the chutney to a bowl.

6. 6

   Meanwhile, warm a large, heavy skillet over moderate heat until the pan is very hot but not smoking.

7. 7

   Season the duck breasts with salt and pepper and add them, skin side down, to the skillet.

8. 8

   Cook until the skin is deeply browned and the fat is rendered, about 12 minutes.

9. 9

   Discard the fat.

10. 10

    Turn the duck and cook for 5 to 7 minutes for medium.

11. 11

    Transfer the duck breasts to a cutting board and let rest for 5 minutes.

12. 12

    ;

13. 13

    Thinly slice the breasts crosswise and serve with the warm chutney.

14. 14

    Remove the duck skin before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.