Duck Breast with Pineapple-Cherry Chutney

Duck Breast with Pineapple-Cherry Chutney
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup pineapple juice
  • 1 tablespoon minced peeled fresh ginger
  • 1/8 teaspoon crushed red pepper
  • 1 pound boneless duck breast halves, skinned
  • Chutney:
  • 1 garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • + 27 more ingredients
    • ¾ teaspoon salt
    • 1/3 cup dried tart cherries
    • 1 tablespoon minced shallots
    • Duck:
    • Cooking spray
    • ¾ cup pineapple juice
    • 2 tablespoons brown sugar
    • Cooking spray
    • 2 tablespoons brown sugar
    • 1 tablespoon minced peeled fresh ginger
    • 1/8 teaspoon crushed red pepper
    • 1 pound boneless duck breast halves, skinned
    • Chutney:
    • 1 garlic clove, minced
    • 2 tablespoons balsamic vinegar
    • ¾ teaspoon salt
    • 1/3 cup dried tart cherries
    • 1 tablespoon minced shallots
    • Duck:
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped fresh cilantro
    • ¾ teaspoon five-spice powder
    • ¾ teaspoon five-spice powder
    • 2 cups (3/4-inch) cubed fresh pineapple
    • 2 cups (3/4-inch) cubed fresh pineapple
    • Remaining ingredient:
    • Remaining ingredient:

To prepare chutney, combine first 9 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until syrupy, stirring frequently; remove from heat.

To prepare duck, heat a large, heavy skillet coated with cooking spray over high heat. Sprinkle duck with salt and...

View full recipe at My Recipes

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