Duck Breast With Cherry Chutney

Name: Duck Breast With Cherry Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps cider vinegar; 10 servings Coarse salt and freshly ground black pepper; 1 teaspoons Dijon mustard; 710 milliliters canned Bing cherries; 59 milliliters dry red wine; 2 kilograms boneless duck breasts, skin-on (about each); 1 Tbsp chopped fresh tarragon or chives; 3 cloves garlic, crushed; 118 milliliters golden raisins; 1 teaspoons ground cumin; 1 Tbsp extra-virgin olive oil; 118 milliliters chopped onion (from about 1 small onion); 118 milliliters coarsely chopped red bell pepper; 0 teaspoons crushed red-pepper flakes; 1 Tbsp finely chopped shallot; 2 Tbsps sugar; 1 Tbsp tomato paste

Duck Breast With Cherry Chutney might be just the main course you are searching for. This gluten free and dairy free recipe serves 10. One serving contains 308 calories, 37g of protein, and 9g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up red-pepper flakes, duck breasts, dijon mustard, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.