Warm Cranberry and Apple Chutney
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Duck always seems like a complicated thing to cook, but duck breasts are easy and they make a great winter dinner. They’re available in the freezer section of most supermarkets .
I recently seared spiced duck breasts medium-rare (I think they’re best that way), then thinly sliced and fanned them out over a bed of spaghetti squash. To make the squash, pierce the squash’s skin in several places with a sharp knife, then place it on a rimmed baking sheet. Bake it at 350 degrees until tender when pierced with a fork, 45 to 60 minutes. Cut it in half, scrape out the seeds, then scrape the flesh into strands with a fork.
The chutney yields more than you’ll need for this meal, so serve the rest with pork, ham, lamb or other poultry. It also makes a tasty, low-fat sandwich spread.
Heat the oil in a non-aluminum saucepan over medium-high heat. Add the onion; cook until soft, about 4 minutes. Stir in the garlic; cook 1 minute.
Add the apples, cranberries, sugar, vinegar, mustard seeds, red pepper flakes, ginger, salt, allspice and cloves. Bring to a boil, reduce the heat and simmer, covered, until the fruit is tender, about 10 minutes. (This can be kept 10 days refrigerated or frozen up to 1 month. To serve warm, gently reheat, adding water if the mixture is too thick. The chutney can also be served chilled or at room temperature.)
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