Preheat oven to 425°F. Moisten duck breasts in reserved pineapple juice; shaking off excess. Dredge duck breasts in House-Autry Chicken Breader. Place oil in an oven-proof skillet; heat to medium high and sear duck breasts on both sides until nicely browned, about 5 minutes. Place in oven and cook to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare.
For Chutney: Place pineapple, cranberry sauce, brown sugar, ginger and salt into a small saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, stirring mixture often, until thickened (about 5 minutes). Remove from heat and stir in jalapeno and green onions. Cover and chill until ready to serve. (This recipe makes about 3 cups of chutney. You may store leftovers in the refrigerator for up to 2 weeks. Excellent on sandwiches!!)