Apricot Chutney Duck Breast

Instructions 

1. Preheat your oven to 450°F.
2. Score the fat side of the duck breasts in a crosshatch pattern, with a sharp knife.
3. Sprinkle ½ tsp of salt on the scored fat side.
4. Rub Chinese five spice on the meat side of the duck breasts.
5. Heat a skillet until very hot and sear the fat side of the duck breasts for 4 minutes without moving them.
6. Turn the duck breasts over to sear the meat side for 2 minutes.
7. Transfer the skillet to the preheated oven and bake for 3 minutes to achieve medium-rare doneness.
8. Remove the skillet from the oven and transfer the duck breasts to a plate to rest for 10 minutes.
9. Discard all but one tablespoon of duck fat from the skillet.
10. Add minced onion, garlic, and ginger to the skillet with the reserved duck fat and sauté over medium heat until the onions are soft, about 4 minutes.
11. Pour in the orange juice and chicken broth, scraping the bottom of the pan to release any browned bits.
12. Add the remaining salt, dried apricots, dried cherries, and orange zest. 
13. Cook on medium low heat, stirring occasionally, until the sauce thickens, about 5 minutes.
14. Slice the rested duck breasts at an angle into ¼-inch slices.
15. Serve the sliced duck with the chutney drizzled over the top.

Go Rogue by replacing the apricots with sour cherries and pears.  

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