Duck Breast with Cherry Chutney

4081_011909_duck_l

Ingredients in this Recipe

1 1/2 to 2 tablespoons cider vinegar
1 tablespoon chopped fresh tarragon or chives
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped shallot
1 tablespoon tomato paste
1/2 cup chopped onion (from about 1 small onion)
1/2 cup coarsely chopped red bell pepper
1/2 cup golden raisins
1/2 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 cup dry red wine
2 tablespoons sugar
3 cloves garlic, crushed
3 cups canned Bing cherries
4 boneless duck breasts, skin on (about 1 pound each)
Coarse salt and freshly ground black pepper
Scant 1/4 teaspoon crushed red pepper flakes

Recipe Preparation

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