Slightly acidic blueberry chutney adds a tartness that complements the rich flavor of the duck.

1/2 teaspoon cracked black pepper
1/2 teaspoon salt
3 teaspoons dried thyme leaves
4 6-ounce duck breasts
1/2 cup Blueberry Chutney (recipe follows)

1 Prepare the duck breasts: In a small bowl, combine pepper, salt, and thyme and rub evenly over duck breasts. Score duck breast's skin with a sharp knife in a crosshatch pattern.

2 Cook the duck breasts: Heat a large, heavy skillet over high heat. When skillet is hot, place duck breasts skin side down and sear until deep-golden brown-about 4 minutes. Reduce heat to medium low and cook 2 more minutes. Turn breasts over and spread 2 tablespoons of chutney on each breast. Cook breasts to medium rare (165°F) about 9 minutes. Place on a cutting board and let rest for 5 minutes. Slice breasts on an angle and fan onto warmed dinner plates. Serve with additional Blueberry Chutney.

Nutrition information per serving-protein: 34.4 g; fat: 7.5 g; carbohydrate: 11.4 g; fiber: 1.1 g; sodium: 436 mg; cholesterol: 131 mg; calories: 257.

Blueberry Chutney
MAKES 2 CUPS

Lightly spiced with tarragon, red pepper, and cardamom, this versatile chutney works well as a glaze on pork and poultry.

1/2 cup shallots, thinly sliced
1/2 tablespoon minced garlic
1/2 orange (including rind), cut into thin strips and seeded
4 cups fresh blueberries
1/2 cup balsamic vinegar
1/3 cup packed dark brown sugar
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1/2 teaspoon dried red-pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon salt

Make the chutney: In a large, nonstick saucepan over high heat, cook shallots and garlic for I minute. Add orange, blueberries, vinegar, sugar, tarragon, red pepper, cardamom, and salt and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened-about 50 minutes. Pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month.

Nutrition information per 2-tablespoon serving-protein: .4 g; fat: .1 g; carbohydrate: 10.6 g; fiber: .9 g; sodium: 71.8 mg; cholesterol: 0; calories: 44.