Ingredients
1 tbsp. extra-virgin olive oil
1/2 c. chopped onion (1 small)
3 clove garlic
1 tbsp. finely chopped shallot
1 tbsp. tomato paste
1/2 tsp. Black pepper
1/2 tsp. ground cumin
1/4 tsp. scant dried hot red pepper flakes
3/4 tsp. salt
1/2 c. coarsely chopped red bell pepper (1/2 medium)
1 plum tomato
1/4 c. dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tbsp. sugar
1/2 tsp. Dijon mustard
1 can Bing cherries
1/2 c. golden raisins
1 tbsp. chopped fresh tarragon or chives
10 oz. boneless duck breasts with skin
Preparation
Step 1Method for Chutney and Glaze: Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking. Then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approximately 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but 1/4 cup of the mix to the side. Place 1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 1/2 cups cherries, raisins, and tarragon or chives. Can be prepared one day ahead.Step 2Put oven rack in middle position and preheat oven to 450 degrees F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.Step 3Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered (melted) and skin is golden brown, about 25 minutes.Step 4Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.Step 5Roast duck in oven until thermometer registers 135 degrees, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.Step 6Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.
