Ingredients:

(serves 12)

* 1-1/2 cups orange juice

* 2/3 cup sugar

* 200g dried apricots, chopped

* 1/2 cup dried cherries

* 1/2 cup golden raisins

* 2 teaspoons minced fresh gingerroot

* 3/4 teaspoon ground coriander

* 3/4 teaspoon ground cumin

* 1/4 teaspoon salt

* 1/4 teaspoon pepper

* 1/8 teaspoon ground cloves

* 2 teaspoons lemon juice

* DUCK:

* 12 duck breasts with skin

* 1-1/2 teaspoons salt

* 1/4 teaspoon pepper

* 2 tablespoons  olive oil

* ORANGE SAUCE:

* 1/4 teaspoon minced garlic

* 1/2 cup marsala wine

* 1/2 teaspoon cornstarch

* 1/2 cup orange juice

* 1/3 cup chicken broth

* 2 tablespoons grated orange peel

* 3 tablespoons cold butter

* 1 tablespoon minced fresh basil

Method:

* For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat for 3 minutes or until sugar is dissolved. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook for 10 minutes or until apricots are tender. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.

* Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.

* Place duck on a greased rack in a shallow roasting pan. Bake at 350° for 30-35 minutes or until meat reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°).

* For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange peel until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.

Note: It can be served as an entree, or as part of a buffet or as main with roasted seasonal vegetables.