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Ingredients

Serves 10

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion (from about 1 small onion)
• 3 cloves garlic, crushed
• 1 tablespoon finely chopped shallot
• 1 tablespoon tomato paste
• Coarse salt and freshly ground black pepper
• 1/2 teaspoon ground cumin
• Scant 1/4 teaspoon crushed red-pepper flakes
• 1/2 cup coarsely chopped red bell pepper
• 1/4 cup dry red wine
• 1 1/2 to 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon Dijon mustard
• 3 cups canned Bing cherries
• 1/2 cup golden raisins
• 1 tablespoon chopped fresh tarragon or chives
• 4 boneless duck breasts, skin-on (about 1 pound each)
• Coarse salt and freshly ground black pepper

Description

This Wonderful Recipe For Duck Breast With Cherry Chutney Is Courtesy Of Design Cuisine. Special Thanks To D\'Artagnan For Providing The Duck Breasts.

Martha Stewart