Ingredients
1tbspextra virgin olive oil
½cuponion,(1 small), chopped
3garlic clove
1tbspshallot,finely chopped
1tbsptomato paste
½tspblack pepper
½tspground cumin
¼tsphot red pepper flakes,scant, dried
¾tspsalt
½cupred bell pepper,(½ medium), coarsely chopped
1plum tomato
¼cupdry red wine
2tbspcider vinegar
2tbspsugar
½tspdijon mustard
1canbing cherries
½cupgolden raisins
1tbspfresh tarragon,or chives, chopped
10ozduck breasts,with skin, boneless
Preparation
Heat oil in a 2 to 3-quart heavy saucepan over moderate heat until hot but not smoking. Cook the onion, garlic, and shallot, stirring occasionally, for about 7 minutes, until golden.
Add the tomato paste, black pepper, cumin, hot pepper flakes, and ¼ teaspoon of salt and cook, stirring, 30 seconds.
Reduce heat to medium and add bell pepper and cook, stirring occasionally, for about 5 minutes, until softened.
Stir in wine, vinegar (to taste), and sugar and simmer for approximately 5 minutes. Stir in mustard, 1½ cups cherries, and remaining ½ teaspoon salt and simmer for 1 minute.
Allow to cool slightly and reserve all but ¼ cup of the mix to the side.
Place ¼ cup of the mix in a blender and puree for about 1 minute, until very smooth, about 1 minute. Reserve for glazing duck.
To finish the chutney, add the remaining 1½ cups of cherries, raisins, and tarragon or chives.
Put 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.
Heat 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, for about 25 minutes, until most of fat is rendered (melted) and skin is golden brown.
Transfer 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.
Roast the duck in oven for about 8 minutes for medium-rare, until thermometer registers 135 degrees F.
Remove from oven and allow to rest for 5 minutes. Holding a sharp knife at a 45-degree angle, cut duck into slices.
Serve with cherry chutney, and enjoy!
