Seared Duck Breasts With Cherry Rhubarb Chutney

Ingredients

• 1/2 cup sugar
• 1/4 cup honey
• 1/3 cup balsamic vinegar
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1 jalapeno, seeded and diced
• 5 sage leaves, chopped
• 2 cups rhubarb, sliced
• 1/2 cup chopped vidalia onion
• 2 cups tart cherries, stemmed and pitted
• 4 boneless duck breasts, with excess skin removed.

Directions

1. 1

   combine first 10 ingredients in a large saucepan.

2. 2

   bring to simmer over low heat until sugar dissolves.

3. 3

   add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.

4. 4

   for duck:.

5. 5

   with a sharp knife, score the fat on the breasts in a cross pattern.

6. 6

   heat a grill pan and add duck, fat side down, cook for 5 minutes.

7. 7

   you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.

8. 8

   drain the fat.

9. 9

   (i like mine well, family likes their's rare).

10. 10

    turn over and cook 5-10 minutes more, to taste.

11. 11

    serve with chutney.