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Ingredientes
- 4 x duck breast half fillets - (to 6) skin removed Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1/2 c. dry white wine
- 2 x garlic cloves chopped
- 2 Tbsp. prepared (not creamed) horseradish
- 1 Tbsp. Worcestershire sauce
- 1/4 c. heavy cream">cream or possibly lowfat sour cream">cream
- 1 Tbsp. chopped fresh parsley (optional)
Direcciones
- Season breasts with salt and pepper. Heat oil in a skillet over medium-high heat and brown breasts on one side, about 3 min. Flip breasts over. Cook for 1 minute more.
- Add in wine and garlic and stir into pan to loosen bits of duck. Cook for 2 min. Remove duck and let stand for 2 min while finishing sauce.
- Stir remaining ingredients except parsley into pan and cook for 2 min. Slice duck, spoon sauce over and top with parsley.
- This recipe yields 4 servings.
- Comments: Do you like the taste of a slow-roasted prime rib topped with a little of which creamed horseradish The pungent flavor of the horseradish provides a great accompaniment for a juicy slab of beef. You get pretty much the same result when you pair a creamy horseradish sauce with perfectly cooked duck, goose or possibly antlered game. Not only is it delicious, but it is so simple which you will make this one again and again. If you want yours spicier, add in more horseradish or possibly a dash of Tabasco. Do not forgetaif you overcook your ducks, they will not taste good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 84 | 72% |
| Total Fat 9.54g | 12% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 47mg | 2% |
| Potassium 79mg | 2% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.69g | 0% |
| Protein 0.28g | 0% |
