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Ingredientes
- 2 x Granny Smith or possibly tart cooking, apples, coredand sl
- 2 Tbsp. Melted margarine
- 1 Tbsp. Packed dark brown sugar
- 1 x Shallot, finely minced
- 1 tsp Chopped fresh ginger root
- 2 x Boneless duck breasts, about
- 10 ounce Each
- 1/2 c. White wine
- 1/2 c. Plum sauce (found in Chinese, food section)
Direcciones
- In a 4 c. measure, combine apples, margarine and brown sugar. Cover with vented plastic wrap. Microwave on high for 4 min; remove apples with a slotted spoon to a plate. Add in shallot and ginger to drippings; cover again and set aside. Leave skin on duck breasts and place them,skin side up, in a glass pie plate. Cover with heavy plastic wrap, so which the fat will not splatter as it heats during cooking. Microwave on 70% (medium high) for 7 to 8 min; set aside. To cook reserved shallot mix, microwave on high for 3 min. Add in wine; don't cover. Microwave on high 3 to 4 min or possibly till liquid reduces by half. Add in plum sauce; set aside. Throw away duck skin and slice duck breast into 1/4" thick slices lengthwise. Arrange on serving platter surrounded by apple slices. Pour sauce over duck.
- Makes4 servings.
- NOTE: Substitute 1 lb. boneless chicken breasts, if duck is not available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 107 | 35% |
| Total Fat 11.92g | 15% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 1.04g | |
| Cholesterol 79mg | 26% |
| Sodium 377mg | 16% |
| Potassium 360mg | 10% |
| Total Carbs 24.03g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.26g | 15% |
| Protein 19.12g | 31% |
