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Name: Seared Duck Breast with Ginger
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Chopped scallions; 1 c Hot chicken broth; 2 tb Honey; 1 tb Light soy sauce; Salt to taste; Black Pepper freshly ground; 1/4 c Mirin; (sweet sake); 3 tb Chopped shallots; 1 tb Grated ginger; 1 c Finely-shredded white; 4 Whole Duck breasts -; (abt 6

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INGREDIENTS

1/2 c Chopped scallions
1 c Hot chicken broth
2 tb Honey
1 tb Light soy sauce
Salt ; to taste
Black Pepper ; freshly ground
1/4 c Mirin; (sweet sake)
3 tb Chopped shallots
1 tb Grated ginger
1 c Finely-shredded white
4 Whole Duck breasts -; (abt 6

Servings

INSTRUCTIONS

With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat. Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan. Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat. The breasts have rested for several minutes and should now be medium-rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A38 broadcast 04-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-20-1997 Recipe by: Michael Lomonaco

NOTES

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Seared Duck Breast with Ginger

1/2 c Chopped scallions
1 c Hot chicken broth
2 tb Honey
1 tb Light soy sauce
 Salt to taste
 Black Pepper freshly ground
1/4 c Mirin; (sweet sake)
3 tb Chopped shallots
1 tb Grated ginger
1 c Finely-shredded white
4 Whole Duck breasts -; (abt 6

With the point of a knife, score the skin side of the duck breasts in a  crosshatch pattern, being careful not to pierce the flesh of the meat.  Season the duck breasts with salt and pepper. Heat a saute pan over medium  heat for 2 minutes before adding the breasts, skin side down. Cook over  medium to low heat for approximately 6 minutes to 8 minutes to render the  fat. Before turning the breasts over, carefully remove the excess fat from  the saute pan. Turn the breasts over and saute the flesh side for 3 to 4  minutes before removing the duck breasts from the pan. Add the shallots to  the pan in which the duck breasts were cooked and return to the heat. Saute  the shallots briefly before adding the ginger, add the honey and mirin,  stir to combine and add the hot broth. Reduce to a simmer and cook until  half the liquid has evaporated. Add the soy and cabbage and cook for 2  minutes before adding the scallions, stir, and remove from the heat. The  breasts have rested for several minutes and should now be medium-rare. They  can be sliced lengthwise or crosswise and several slices placed on each  plate. Quickly reheat the sauce, if necessary, and drizzle some around the  duck breasts. This recipe yields 4 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1A38 broadcast 04-20-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-20-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 4 servings

Calories: 31
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 356.5mg		12 %
Potassium 94.8mg		2 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 6.5g
Protein 1.2g		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.

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Calories per serving: 31

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