rhubarb chutney

3/4 cup granulated sugar
1/3 cup apple cider vinegar
1 inch piece fresh ginger, peeled and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 small red chili pepper, thinly sliced
4 cups fresh rhubarb (about 1 1/2 pounds) cut into 1/2 inch pieces
1/2 cup chopped red onion
1/3 cup seedless raisins

Combine sugar, vinegar, ginger, garlic, spices and pepper in a heavy bottomed saucepan. Set over low heat and simmer, stirring until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium high and cook until the rhubarb is tender and mixture thickens slightly, about 5 minutes. Let cool completely before serving. Chutney can be made several days in advance - in fact it is better that way. Keep refrigerated and bring to room temperature before using. The chutney is delicious served Ploughman's style with sharp crumbly Cheddar. Or try with roast pork loin or seared duck breast, recipe below.

Seared Duck Breast

4 duck breasts, about 6 ounces each
Sea salt
Black pepper

Preheat oven to 400. Set a large cast iron skillet over medium heat. Score fat side of duck breast, using a sharp paring knife to create diagonal slits (about 3/4 inch apart) just to flesh level. Generously season breasts on both sides with salt and pepper. Place breasts fat side down in hot pan, fat should sizzle as it touches the pan. Sear breasts until golden brown, about 6 minutes, pouring off fat as it renders. Turn duck fat side up and transfer pan to hot oven. Roast about 8 - 10 minutes for medium rare. Remove from oven and let rest several minutes before slicing. Cool and cover rendered duck fat and keep in the fridge. Use the next time you have a hankering for roast potatoes - they will be divine.