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Duck Breast with Pineapple-Cherry Chutney

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 3 ounces duck and 3 tablespoons 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.


  • 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

Nutrition Information

  • calories 278
  • caloriesfromfat 17 %
  • fat 5.2 g
  • satfat 1.5 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 23.7 g
  • carbohydrate 33 g
  • fiber 2.3 g
  • cholesterol 87 mg
  • iron 5.9 mg
  • sodium 514 mg
  • calcium 32 mg

How to Make It

  1. 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.

  2. 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.

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