Blueberry Chutney-Glazed Duck Breast

Prepare the duck breasts: In a small bowl, combine pepper, salt, and thyme and rub evenly over duck breasts. Score duck breast's skin with a sharp knife in a crosshatch pattern.

Cook the duck breasts: Heat a large, heavy skillet over high heat. When skillet is hot, place duck breasts skin side down and sear until deep-golden brown -- about 4 minutes. Reduce heat to medium low and cook 2 more minutes. Turn breasts over and spread 2 tablespoons of chutney on each breast. Cook breasts to medium rare (165 degrees F) -- about 9 minutes. Place on a cutting board and let rest for 5 minutes. Slice breasts on an angle and fan onto warmed dinner plates. Serve with additional Blueberry Chutney.