Sautéed Duck Breast with Cherry-Pistachio Salsa

By Pollin

Ingredients

• 1 1/2 * 1 1/2 cups dried sweet or tart cherries (about 8 ounces)
• 1 1/2 * 1 1/2 cups boiling water
• 1 * 1 dried chipotle chile
• 1/2 * 1/2 cup shelled dry-roasted pistachios, coarsely chopped
• 1/3 * 1/3 cup finely chopped red onion
• 1/4 * 1/4 cup chopped fresh cilantro
• 2 * 2 tablespoons fresh lime juice
• 1 * 1 teaspoon chili powder
• 1 * 1 teaspoon honey
• 1 * 1 jalapeño pepper, seeded and finely chopped
• 1 1/4 * 1 1/4 teaspoons salt, divided
• 1 * 1 teaspoon black pepper
• 8 * 8 (6-ounce) boneless duck breast halves, skinned
• 1 * 1 teaspoon vegetable oil
• * Cooking spray

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Combine first 3 ingredients in a bowl; let stand 30 minutes. Drain well; discard chipotle chile. Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeño pepper). Stir in 1/4 teaspoon salt.

Sprinkle 1 teaspoon salt and pepper over duck. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add duck; sauté 6 minutes on each side or until desired degree of doneness. Serve with salsa.