1/3 cup dried figs, stemmed and chopped (2 ounces)
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 large rosemary sprig
Salt and freshly ground pepper
1 1/2 cups fresh cranberries (6 ounces)
1/3 cup granulated sugar
Six 6-ounce boneless duck breasts
In a medium saucepan, combine the port with the chopped figs, brown sugar, balsamic vinegar and rosemary sprig and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer until slightly reduced, about 10 minutes.
Stir the cranberries and granulated sugar into the figs. Cook the chutney over moderate heat, stirring occasionally, until the cranberries soften, 6 to 8 minutes. Discard the rosemary and transfer the chutney to a bowl.
Meanwhile, warm a large, heavy skillet over moderate heat until the pan is very hot but not smoking. Season the duck breasts with salt and pepper and add them, skin side down, to the skillet. Cook until the skin is deeply browned and the fat is rendered, about 12 minutes. Discard the fat. Turn the duck and cook for 5 to 7 minutes for medium. Transfer the duck breasts to a cutting board and let rest for 5 minutes.;
Thinly slice the breasts crosswise and serve with the warm chutney. Remove the duck skin before eating.
One Serving 373 calories, 9.5 gm total fat, 3 gm saturated fat, 29 gm carb.