Duck Breast with Cherry Chutney

Ingredients

• 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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