A quick way to produce this classic french dish
Pan fry the onion and garlic, when brown add ginger briefly and then set to one side. Pan fry duck breast, skin side first. Pour off some of the fat until thin film left. Re-add onion and orange zest with Cointreau briefly reduce. Add stock and orange, reduce. Add salt and pepper.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 31 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 146.9mg | 5 % | |
Potassium 50.3mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.9g | ||
Protein 0.5g | 1 % | |
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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