Sautéed Duck Breast with Cherry-Pistachio Salsa

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Sautéed Duck Breast with Cherry-Pistachio Salsa

Post  justmecookin on Sat Dec 18, 2010 8:21 pm

Sautéed Duck Breast with Cherry-Pistachio Salsa

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

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. Makes 8 servings (serving size: 1 duck breast half and about 1/3 cup salsa)

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