Sautéed Duck Breast with Cherry-Pistachio Salsa

Ingredients

• 1 teaspoon pepper black
• 8 ounces cherries dried sweet
• 1 teaspoon chili powder 
• 1  chipotle chile dried
• 0.5 cup dry-roasted pistachios shelled coarsely chopped
• 6 ounce duck breast halves boneless
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon honey 
• 1  jalapeno seeded finely chopped
• 2 tablespoons juice of lime fresh
• 0.3 cup onion red finely chopped
• 1.3 teaspoons salt divided
• 1 teaspoon vegetable oil 
• 1.5 cups water boiling

Equipment

• bowl
• frying pan

Directions

1. Combine first 3 ingredients in a bowl; let stand 30 minutes.
2. Drain well; discard chipotle chile.
3. Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeo pepper). Stir in 1/4 teaspoon salt.
4. Sprinkle 1 teaspoon salt and pepper over duck.
5. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add duck; saut 6 minutes on each side or until desired degree of doneness.
7. Serve with salsa.