Duck Breast with Pineapple-Cherry Chutney

When you're looking for an elegant and quick recipe, consider this entrée with Asian flavors. Serve with stir-fried bok choy and steamed jasmine rice. If your supermarket doesn't carry fresh duck breast, look for duck breast in the freezer section.

Yield: 4 servings (serving size: 3 ounces duck and 3 tablespoons chutney)

Ingredients

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

Preparation

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 five-spice powder. Add duck to skillet; cook 4 minutes. Turn duck over. Reduce heat to medium, and cook 6 minutes or until desired degree of doneness. Place duck on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut duck into 1/4-inch-thick diagonal slices.

Add chutney and cilantro to skillet; cook over medium heat 1 minute, scraping pan to loosen browned bits. Serve chutney with duck.

Nutritional Information

Calories:

278 (17% from fat)

Fat:

5.2g (sat 1.5g,mono 1.4g,poly 0.8g)

Protein:

23.7g

Carbohydrate:

33g

Fiber:

2.3g

Cholesterol:

87mg

Iron:

5.9mg

Sodium:

514mg

Calcium:

32mg