Sautéed Duck Breast With Cherry-Pistachio Salsa

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1 1/2 cups dried sweet or tart cherries (about 8 ounces)

1 1/2 cups boiling water

1 dried chipotle chile

1/2 cup shelled dry-roasted pistachios, coarsely chopped

1/3 cup finely chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon chili powder

1 teaspoon honey

1 jalapeño pepper, seeded and finely chopped

1 1/4 teaspoons salt, divided

1 teaspoon black pepper

8 (6-ounce) boneless duck breast halves, skinned

1 teaspoon vegetable oil

Cooking spray

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