Try this Duck Breast over Greens (Mf) recipe, or contribute your own.
Suggest a better descriptionToss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates. Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper. Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you dont like it rare). Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat. Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives. Yield: 6 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 31 | ||
Calories from Fat: 16 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 58.9mg | 2 % | |
Potassium 58mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.5g | ||
Protein 1.1g | 2 % | |
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: 31
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