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Suggest a better descriptionRemove duck breast from each duck carcass. Place skinless breast between folded sheet of aluminum foil,flatten breast w/ meat cleaver. Season w/ salt & pepper. Marinate duck breasts in red wine 25-30 min. Remove duck breasts from marinade, refrigerate until ready to be cooked. Heat cooking oil & butter in saute pan. When very hot,brown duck breasts on both sides. Place browned duck breasts in 350 F oven just until pasta is done,3-6 min. Remove most of cooking oil & butter mixture from pan. Add chopped shallots & saute 2-3 min. Add sliced apples & sliced chestnuts to pan,cook 3-4 min. Add heavy cream,allow to simmer w/other ingredients 2-3 min. While this simmers,cook pasta in boiling salted water 3-4 min. Remove pasta from water,drain thoroughly,& toss w/softened butter. Place pasta in serving dish,remove duck breasts from oven,place on pasta. Top w/ sauce. THE TRELLIS DUKE OF GLOUCESTER ST.;WMSBURG WINE:STAGS LEAP GAMAY BEAUJOLAIS From the
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 732 | ||
Calories from Fat: 435 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 27.7g | 138 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 132.3mg | 41 % | |
Sodium 98.1mg | 3 % | |
Potassium 557.1mg | 15 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 29.3g | ||
Protein 2g | 3 % | |
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: 732
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