Duck Breast With Pineapple-Cherry Chutney

• Chutney:
• 2 cups (3/4-inch) cubed fresh pineapple
• 3/4 cup pineapple juice
• 1/3 cup dried tart cherries
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced shallots
• 1/8 teaspoon crushed red pepper
• 1 garlic clove, minced
• Duck:
• Cooking spray
• 1 pound boneless duck breast halves, skinned
• 3/4 teaspoon salt
• 3/4 teaspoon five-spice powder
• Remaining ingredient:
• 2 tablespoons chopped fresh cilantro

1. To prepare chutney, combine first 9 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until syrupy, stirring frequently; remove from heat.
2. To prepare duck, 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 desired degree of doneness. Place duck on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut duck into 1/4-inch-thick diagonal slices.
3. Add chutney and cilantro to skillet; cook over medium heat 1 minute, scraping pan to loosen browned bits. Serve chutney with duck.

pineapple, pineapple juice, cherries, brown sugar, balsamic vinegar, fresh ginger, shallots, red pepper, garlic, cooking spray, salt, fivespice powder, remaining ingredient, fresh cilantro

Taken from www.myrecipes.com/recipe/duck-breast-with-pineapple-cherry-chutney (may not work)