Try this Marinated Duck Breast with an Orange Ginger Soy Sauce recipe, or contribute your own.
Suggest a better descriptionScore the top of the duck breast. Make the marinade: Mix all the above ingredients together except the chicken stock. Place the breast in the marinade and refrigerate for at least 2 hours. Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Place in the oven skin side down for 5 minutes, remove from the oven and leave to rest. Add the duck marinade to the chicken stock and reduce until the sauce reaches the right consistency, strain through a fine seive into a pan, season with finely milled pepper. Keep warm. Chefs tip: If you find it difficult to remove the zest from the grater use a pastry brush and brush down the grater on a slight angle, this seems to work well.
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Serving Size: 1 Serving (754g) | ||
Recipe Makes: 4 | ||
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Calories: 1303 | ||
Calories from Fat: 773 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.9g | 115 % | |
Saturated Fat 27.9g | 140 % | |
Monounsaturated Fat 39.2g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 435mg | 134 % | |
Sodium 770.8mg | 27 % | |
Potassium 1693mg | 45 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 18.7g | ||
Protein 98.6g | 141 % | |
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: 1303
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