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.
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
1 pound boneless duck breast halves, skinned
3/4 teaspoon salt
3/4 teaspoon five-spice powder
2 tablespoons chopped fresh cilantro
How to Make It
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.