Title: Duck Breasts with Cranberry Chutney
Categories: Food networ, Food4
Yield: 1 servings

4 Boned duck breasts; skinned
-and trimmed
; of any fat
1 tb Mixed peppercorns; crushed
Oil-water spray

----------------------------------MARINADE----------------------------------
1/2 Orange; juice of
4 tb Lemon juice
1/2 tb Balsamic vinegar
1/2 tb Red vermouth
2 Garlic cloves; crushed
1 1 cm piece fresh root
-ginger; crushed
1/4 ts Ground turmeric; ground
-cumin and
; ground coriander

----------------------------------CHUTNEY----------------------------------
1 1 cm piece fresh root
-ginger; crushed
2 Garlic cloves; crushed
1 Red onion; chopped
1 Chilli; seeded and chopped
1/2 Orange; juice of
4 tb Lemon juice; plus extra
150 ml Stock
125 ml Red vermouth
1 tb Balsamic vinegar
75 g Dried cranberries

Coat the duck breasts on both sides with the crushed pepper and place them
in a single layer in a glass or ceramic dish.

Mix together the marinade ingredients, and pour the mixture over the duck.
Turn the breasts in the liquid so that they are evenly coated. Leave to
marinate at room temperature for 1-2 hours, or for several hours in the
refrigerator. If refrigerated, let them come to room temperature before
continuing.

Meanwhile, put the chutney ingredients in a saucepan, bring gently to the
boil, and simmer until the onions are tender, the cranberries are plump and
the liquid is reduced to a syrupy glaze. Taste, and add a little more lemon
juice if needed set aside.

Spread the chutney in a large flameproof, ovenproof frying pan large enough
to hold the duck pieces in a single layer and bring to a simmer.

Meanwhile, oil-water spray a heavy based non-stick frying pan and heat it
on the hob. Sear the marinated duck breasts in the frying pan for about 1
minute on each side.

Set the duck on top of the chutney in a single layer and transfer the pan
to a preheated oven. Roast for 7 minutes, until cooked, but still pink
inside: the duck breasts should feel firm yet springy (not hard or mushy).

Set the duck on a chopping board and leave to rest for 5 minutes. Spread
the chutney out on a serving plate. Slice the duck across the grain, and
arrange the slices, overlapping slightly, on the chutney. Drizzle over any
meat juices that have gathered under the duck breasts. Serve immediately.

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