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Ingredientes
- 2 x Duck breasts
- 100 ml Port
- 150 ml Chicken stock
- 3 x Purple figs Icing sugar
Direcciones
- Pan fry the duck and deglaze with port and add in chicken stock and simmer to make a light gravy.
- Cut figs in half and cover liberally with icing sugar and place under the grill and cook till golden and bubbling.
- To serve, slice breast and arrange on plate, garnish with figs and spoon over some of the gravy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 342g | |
| Calories 293 | |
| Calories from Fat 51 | 17% |
| Total Fat 5.69g | 7% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 315mg | 13% |
| Potassium 464mg | 13% |
| Total Carbs 14.26g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.76g | 5% |
| Protein 18.73g | 30% |
