Seared Duck Breasts With Port-Fruit Chutney

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3/4 cup ruby port

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

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