CookEatShare is also available in English
Cerrar

Receta Lorna's Sunny Honey Duck And Brady's Irish Salad

click to rate
0 votos | 1279 views
Raciónes: 2

Ingredientes

Cost per serving $6.61 view details

Direcciones

  1. Preheat the oven to 220c/425f/Gas 7.
  2. 1 For the Duck: Trim the excess skin from the duck, keeping the trimmings.
  3. In a shallow dish mix the honey, 1 clove minced garlic, soy sauce, 1 tbsp extra virgin olive oil, grnd ginger and season. Score the skin on the duck breast with a sharp knife, add in to the dish and turn to coat in the mix.
  4. 2 Heat an ovenproof frying pan. Add in the duck and brown on both sides, transfer the pan to the oven and cook for 10-12 min till cooked to taste.
  5. 3 To make the Lentil Stew: Finely chop 1 carrot. Heat 1 tbsp extra virgin olive oil in a pan. Add in the minced onion and 1 clove minced garlic and soften for a few min. Add in the minced carrot, thyme, liquid removed lentils, white wine, stock cube and 450ml/16fl ounce boiling water. Simmer for 5-8 min till tender and the liquid has reduced. Then season.
  6. 4 Heat 1 tbsp extra virgin olive oil in a small frying pan. Add in the duck skin trimmings and cook till golden brown and crisp. Then drain on kitchen paper.
  7. 5 Pile the lentil mix onto a plate. Thickly slice the duck and arrange on top of lentils. Then scatter the duck skin on top.
  8. 6 For the Salad Plate: Cook the potatoes in a pan of boiling salted water till tender. Drain the cooked potatoes and mix with the lowfat yoghurt and minced dill. Then season.
  9. 7 Heat the butter in a frying pan. Add in the sugar snap peas and cook till just tender.
  10. 8 Remove the peas from the pan, place in a bowl and add in the orange zest, 1 tbsp extra virgin olive oil, white wine vinegar, caraway seeds and season. Then toss together.
  11. 9 Using a potato peeler, cut the remaining carrots into thin ribbons. Add in to the frying pan used to cook the sugar snap peas, add in the orange juice and saute/fry till just tender. Arrange the potato salad, peas and carrots on a plate.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 672g
Recipe makes 2 servings
Calories 707  
Calories from Fat 375 53%
Total Fat 42.53g 53%
Saturated Fat 13.04g 52%
Trans Fat 0.0g  
Cholesterol 58mg 19%
Sodium 1133mg 47%
Potassium 1334mg 38%
Total Carbs 66.17g 18%
Dietary Fiber 8.3g 28%
Sugars 32.97g 22%
Protein 15.13g 24%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment