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Duck Breast & Pineapple-Cherry Chutney




Source of Recipe


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Recipe Introduction


servings 4
points 5


List of Ingredients




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

Recipe



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.


NUTRITION PER SERVING
CALORIES 278(17% from fat); FAT 5.2g(sat 1.5g,mono 1.4g,poly 0.8g); PROTEIN 23.7g; CHOLESTEROL 87mg; CALCIUM 32mg; SODIUM 514mg; FIBER 2.3g; IRON 5.9mg; CARBOHYDRATE 33g