• Prep Time: 1/2 hour
  • Cook Time: 30 minutes
  • Serves 2




For Chutney:
1 large, peeled shallot
4 ¼ inch thick slices fresh ginger root
1 garlic clove
2 teaspoons olive oil
1 cup fresh cranberries
¼ cup dried sweet cherries
¼ cup sweet vermouth or apple juice
2 tablespoons honey
1 tablespoon lemon juice
dash salt
2 teaspoons chopped walnuts, optional

For Duck:
1 full Duck breast (about 10 oz.)
1/8 teaspoon ground cinnamon
1/8 teaspoon powdered ginger
dash chili powder or finely crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper




Dried Cherry Chutney:
Mince together shallot, ginger root and garlic. Heat oil in a medium pan. Add shallot mixture and sauté over low heat until shallots are tender, about 3 minutes.
Add cranberries, cherries and vermouth and cook over medium heat, stirring frequently, until cranberries pop and cherries soften, 3 – 5 minutes. Stir in honey, lemon juice, salt and walnuts. Set aside.
Use very sharp knife and score skin down to flesh. In cup, mix together cinnamon, ginger, chili powder, salt and pepper. Rub mixture into both sides of duck.
Heat in small, heavy bottomed (preferably cast iron) skillet over medium heat 1 minute. Add duck breast, skin side down, and cook over medium heat until skin is well browned, 5 minutes. Flip over and cook second side until flesh is firm to the touch, 3-5 minutes. Meat should be done to medium rare stage. Remove duck from skillet. Using sharp knife, slice duck 1/8 inch thick and arrange slices on platter. Reheat chutney, if necessary, and serve on the side.