Score 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|
|Calories from Fat: 773 (59%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1303
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