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Duck Breast With Cherry Chutney

Nutrition per serving    (USDA % daily values)
CAL
243
FAT
5%
CHOL
0%
SOD
1%

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Ingredients for 10 servings

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion (from about 1 small onion)

3 cloves garlic, crushed

1 tablespoon finely chopped shallot

1 tablespoon tomato paste

1/2 teaspoon ground cumin

Scant 1/4 teaspoon crushed red-pepper flakes

1/2 cup coarsely chopped red bell pepper

1/4 cup dry red wine

1 1/2 to 2 tablespoons cider vinegar

2 tablespoons sugar

1/2 teaspoon Dijon mustard

3 cups canned Bing cherries

1/2 cup golden raisins

1 tablespoon chopped fresh tarragon or chives

4 boneless duck breasts, skin-on (about 1 pound each)

Coarse salt and freshly ground black pepper

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