Duck Breast with Pineapple-Cherry Chutney
You can never have too many main course recipes, so give Duck Breast with Pineapple-Cherry Chutney a try. One serving contains 250 calories, 24g of protein, and 5g of fat. This recipe serves 4. Head to the store and pick up salt, balsamic vinegar, tart cherries, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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.
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.