Duck Breasts With Kumquat Chutney

• Duck:
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon olive oil
• 3 garlic cloves, crushed
• 6 (6-ounce) boneless duck breast halves, skinned
• 1/4 teaspoon salt
• Cooking spray
• Chutney:
• 1 cup kumquats, halved and seeded (about 15)
• 2/3 cup sugar
• 1/2 cup white wine vinegar
• 1/4 cup finely chopped red onion
• 1 teaspoon minced peeled fresh ginger
• 1/2 jalapeno pepper, finely chopped
• 1/2 cup dried cherries
• 1/4 cup finely chopped fresh basil
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons fresh lime juice

1. To prepare duck, combine first 4 ingredients in a large zip-top plastic bag. Add duck; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove duck from marinade; discard marinade. Sprinkle salt evenly over duck. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add duck; cook 2 minutes on each side or until desired degree of doneness.
2. To prepare chutney, while duck marinates, combine kumquats and next 5 ingredients (through jalapeno) in a saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Add cherries; cover and simmer 15 minutes. Remove from heat; stir in basil, parsley, and 2 tablespoons lime juice. Serve warm or at room temperature over duck.

lime juice, fresh ginger, olive oil, garlic, salt, cooking spray, kumquats, sugar, white wine vinegar, red onion, fresh ginger, pepper, dried cherries, fresh basil, fresh parsley, lime juice

Taken from www.myrecipes.com/recipe/duck-breasts-with-kumquat-chutney (may not work)