Duck breasts with cranberry chutney Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• About 4 duck breasts (227 g to 340 g per portion)
• Salt and pepper, to taste
• 160 g (1 1/2 cup) fresh or frozen cranberries
• 105 g (1/3 cup) maple syrup
• Juice of one orange, freshly squeezed
• 15 ml (1 tbsp) olive oil
• 2 small red onions, cut in thin round slices
• 2 garlic cloves, crushed or minced
• 22.5 ml (1 1/2 tbsp) balsamic vinegar
• 15 ml (1 tbsp) cane sugar
• 1 ml (1/4 tsp) salt
• 1 ml (1/4 tsp) fresh rosemary, finely chopped
• 1 ml (1/4 tsp) cinnamon