Try this Duck Breast with Cherries And Mint recipe, or contribute your own.
Suggest a better description1 Preheat oven to 200c/400f/Gas 6. Season the skin of the duck breasts with salt and pepper, and the cut sides with pepper only. Prick the skins all over with a fork. 2 Heat a frying pan just big enough to take the breasts in a single layer over a gentle heat and lay skin-side down. As the fat begins to run, raise the heat so they fry briskly in the fat. 3 When browned underneath, put the breasts skin-side up on a rack in a roasting tin and into the oven for nine minutes to keep pink. 4 Cook for 10-12 minutes if you prefer them well done (no longer or the flesh will toughen). Remove and rest for 5-10 minutes before serving. 5 Pour the fat from the frying pan and add the wine. Boil, stirring and scraping in the juices and brown bits from frying the duck breasts. 6 Let the wine boil until reduced to a thin glaze over the base of the pan. Add the stock and boil hard again until reduced by half. Add the redcurrant jelly and stir in until dissolved. 7 Add the cherries, salt and pepper and simmer for a few minutes for a syrupy sauce. Stir in the shredded mint. 8 Slice each duck breast and fan out on a plate. Spoon over the sauce, garnish with a sprig of mint and serve. Recipe by: Sophie Grigsons Herbs
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Serving Size: 1 Serving (677g) | ||
Recipe Makes: 4 | ||
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Calories: 1252 | ||
Calories from Fat: 740 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.2g | 110 % | |
Saturated Fat 27.2g | 136 % | |
Monounsaturated Fat 36.7g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 432mg | 133 % | |
Sodium 347mg | 12 % | |
Potassium 1583.3mg | 42 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 13.3g | ||
Protein 94.9g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1252
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