Pan Seared Duck Breast with Mango Chutney and Fresh Apricot

4 boneless duck breasts
4 fresh apricots, peeled, pitted and sliced
8-oz jar mango chutney
2 Tbsp butter

Remove duck breasts from refrigerator and bring to room temperature. Preheat broiler. Melt the butter in a small pan and fold together the mango chutney and the apricots in the pan. Simmer on low while you tend to the duck. Meanwhile, score the skin on the duck breast on a bias, about 3/4-inch apart so that breast does not curl up when cooking. Salt and pepper both sides. Heat a skillet to high heat and place breasts skin-side down in a bit of olive oil. Immediately turn the heat down to medium. Sauté the duck breasts for 7-8 minutes. Flip and cook second side for another 8-10 minutes. Remove breasts from pan and allow to sit 3-5 minutes covered with foil. Slice on a bias into 4-5 slices and plate, topped with chutney-apricot mixture.

Serves 4.