Heat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over. Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further 5 minutes. Reduce the heat and add the orange juice, courgettes, peppers and leeks, season with salt and freshly milled black pepper. Simmer for 5 minutes until the orange sauce is reduced and thickens. Add half the segments, rind, tarragon and fromage frais cook for a further 2 minutes. Place the breast on to the centre of warm plates on to the noodles, with a little sauce, garnished with segments of orange and fresh tarragon leaves, sprinkle the supreme with fresh strips of orange rind. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 278 (37%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 152.4mg||47 %|
|Sodium 161.9mg||6 %|
|Potassium 256.1mg||7 %|
|Total Carbohydrate 102.5g||30 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 97.9g|
|Protein 17.6g||25 %|
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Calories per serving: 756
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