Duck Breast with Rhubarb Sour Cherry Chutney

INGREDIENTS
Two 5-6 oz. duck breasts with skin on
4 tablespoons Artisan Edibles Rhubarb Sour Cherry Chutney
2 tablespoons butter (split)

Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh).

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 1 tablespoon drippings from skillet. Add  the Rhubarb Sour Cherry Chutney.  Retain a medium heat and stir about two minutes.  Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.