Duck Breasts With Apricot Chutney

• 1-1/2 cups orange juice
• 2/3 cup sugar
• 2 packages (6 ounces each) dried apricots, chopped
• 1/2 cup dried cherries
• 1/2 cup golden raisins
• 2 teaspoons minced fresh gingerroot
• 3/4 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cloves
• 2 teaspoons lemon juice
• 12 duck breasts with skin (5 ounces each)
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 teaspoon minced garlic
• 1/2 cup Marsala wine
• 1/2 teaspoon cornstarch
• 1/2 cup orange juice
• 1/3 cup chicken broth
• 2 tablespoons grated orange zest
• 3 tablespoons cold butter
• 1 tablespoon minced fresh basil

1. For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.
2. Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.
3. Place duck on a greased rack in a shallow roasting pan. Bake at 350u0b0 until meat reaches desired doneness (for medium, a thermometer should read 165u0b0; well-done, 180u0b0), 30-35 minutes.
4. For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.

orange juice, sugar, dried cherries, golden raisins, fresh gingerroot, ground coriander, ground cumin, salt, pepper, ground cloves, lemon juice, duck breasts with skin, salt, pepper, olive oil, garlic, marsala wine, cornstarch, orange juice, chicken broth, orange zest, cold butter, fresh basil

Taken from www.tasteofhome.com/recipes/duck-breasts-with-apricot-chutney/ (may not work)