Ingredients
1 tablespoon extra-virgin olive oil
½ cup chopped onion (1 small)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
½ teaspoon black pepper
½ teaspoon ground cumin
Scant ¼ teaspoon dried hot red pepper flakes
¾ teaspoon salt
½ cup coarsely chopped red bell pepper (½ medium)
1 plum tomato, coarsely chopped
¼ cup dry red wine
1 ½ to 2 tablespoons cider vinegar
2 tablespoons sugar
½ teaspoon Dijon mustard
1 can (3 cups) Bing cherries, quartered *Oregon brand
½ cup Golden Raisins
10 (6 oz.) boneless duck breasts with skin
2 tablespoons water
1 tablespoon chopped fresh tarragon or chives
Method for chutney and glaze
Heat oil in a very a pair of to three quart serious saucepan over moderate heat till hot however not smoking, then cook onion, garlic, and shallot, stirring sometimes, till golden, regarding seven minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring sometimes, till softened, regarding five minutes.
Stir in wine, vinegar (to taste), and sugar and simmer approx five minutes. Stir in mustard, 1 1/2 cups cherries, and remaining one/2 teaspoon salt and simmer 1 minute. permit to chill slightly and reserve all however ¼ cup of the combination to the facet. Place1/4 cup combine during a} blender and puree till very swish, about one minute (use caution when mixing hot liquids). Reserve for glazing duck. to end the chutney, add the remaining one ½ cups of cherries, tarragon, chives and every one the golden raisins. Can be prepared at some point ahead.
Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a very crosshatch pattern
with atiny low sharp knife and season duck everywhere with salt and pepper.
Heat water in an ovenproof 12-inch serious skillet over low heat till hot, then add duck, skin side down. Cook duck, uncovered, over low heat, while not turning, till most of fat is rendered(melted) and skin is golden brown, regarding twenty five minutes.
Transfer duck to a plate and discard all however one tablespoon fat from skillet. Brush duck everywhere with cherry glaze and come to skillet, skin facet up.
Roast duck in oven till thermometer registers 135°F, regarding eight minutes for medium-rare. Remove from oven and permit to rest for five minutes.
Holding a pointy knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.
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