Ingredients
1-1/2 cups orange juice2/3 cup sugar2 packages (6 ounces each) dried apricots, chopped1/2 cup dried cherries1/2 cup golden raisins2 teaspoons minced fresh gingerroot3/4 teaspoon ground coriander3/4 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground cloves2 teaspoons lemon juiceDUCK:12 duck breast halves with skin (5 ounces each)1-1/2 teaspoons salt1/4 teaspoon pepper2 tablespoons olive oilORANGE SAUCE:1/4 teaspoon minced garlic1/2 cup Marsala wine1/2 teaspoon cornstarch1/2 cup orange juice1/3 cup chicken broth2 tablespoons grated orange zest3 tablespoons cold butter1 tablespoon minced fresh basil
Preparation
For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.
Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.
Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes.
For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.
