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.
Cooking Light OCTOBER 2002
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.
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