Received from: S/V Midnight (Lenora and David)

Serving Size: 4

Chutney

Ingredients:

2 Cups Cubed Pineapple

¾ Cup Pineapple Juice

1/3 Cup Dried Cherries

2 Tablespoons Brown Sugar

2 Tablespoons Balsamic Vinegar

1 Tablespoon Fresh Minced Ginger

1 Tablespoon Fresh Minced Shallots

1 Teaspoon Crushed Red Pepper

1 Clove Garlic, Minced

2 Tablespoons Chopped Cilantro

Preparation:

Combine first 9 ingredients in a saucepan; bring to a boil over medium heat. Simmer 10 minutes or until syrupy. Remove and set aside.

Duck

Ingredients:

Cooking Spray

1 pound Boneless Duck Breast Halves, Skinned

¾ Teaspoon Salt

¾ Teaspoon 5 Spice Powder

Preparation:

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 the desired degree of doneness. Place duck on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut duck into ¼ inch thick diagonal slices.