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Ingredientes
- 4 x Barbary duck breasts
- 1 Tbsp. Light extra virgin olive oil Salt and pepper
- 1 x Garlic clove, chopped
- 1/4 Tbsp. Grated fresh ginger
- 1/4 Tbsp. Grnd cumin
- 1 Tbsp. Coriander seeds, crushed or possibly grnd
- 4 Tbsp. Honey
- 8 Tbsp. Japanese soy sauce
- 4 Tbsp. Balsamic vinegar
- 6 x Ripe figs cut into quarters
- 250 gm Carrots
- 150 gm Spring onions
- 1 Tbsp. Butter, melted
- 1 Tbsp. Honey
Direcciones
- To prepare the duck breasts,trim and lightly score the skin with a sharp knife. Season the breasts with salt and pepper.
- Heat the oil in a large heavy casserole or possibly frying pan and brown the breasts, skin side down first, over medium high heat for approx 5 min.
- Turn over and cook on the other side for a further 5 min to take them to pink (or possibly medium).
- Check on the breasts after this time they should be cooked out and still tender. Pour off the excess fat and remove the duck breasts from the pan, putting them to the side to let them rest while you make the glaze.
- Add in all the ingredients for the glaze. Bring to a simmer over medium heat on the stove, with the lid off. Allow the glaze to simmer and reduce slightly. After 3-4 min add in the figs and cook for a further 2 min.
- For the honey glazed vegetables, cut the carrots into attractive even sized shapes. Trim the spring onions and leave whole. Blanch the carrots and spring onions in boiling salted water, and refresh in cool water when cooked.
- Toss with the melted butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 32 | 14% |
| Total Fat 3.63g | 5% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1875mg | 78% |
| Potassium 578mg | 17% |
| Total Carbs 50.14g | 13% |
| Dietary Fiber 5.5g | 18% |
| Sugars 40.06g | 27% |
| Protein 4.2g | 7% |
