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Ingredientes
- 4 x duck breasts
- 1 x onion sliced
- 1 lrg carrot sliced
- 1 x celery stalk sliced
- 300 ml pint dry white wine
- 1 x salt and pepper mashed potatoes to serve
Direcciones
- Remove the skin and attached layer of fat from the duck breasts.
- Place some of the skin fat in a flameproof casserole and heat till 2 to 3 tbsp of fat run.
- Remove the skin and brown the meat on all sides.
- Remove from the pan.
- Now sautee the vegetables in the warm fat till softening.
- Return the duck to the pan and pour in the wine.
- Bring to a fast boil then season with salt and pepper.
- Cover and place in the simmering ovenor electric ovenat 150C for 2 to 3 hrs.
- Serve with lots of mashed potatoes to soak up the juices.
- Many people think duck is a fatty meat. This method removes the fat keeps the meat moist but still retains the delicious flavour of duck.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 26 | 18% |
| Total Fat 2.85g | 4% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 57mg | 2% |
| Potassium 311mg | 9% |
| Total Carbs 6.15g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.56g | 2% |
| Protein 9.05g | 14% |
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