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Ingredientes
- 1 x or possibly 2 Mallard breasts per person (or possibly 2 or possibly 3 teal-sized duck breasts each) Butter as needed Salt to taste Freshly-grnd black pepper to taste
- 1 x Red onion sliced thin Zinfandel wine as needed Canadian bacon slices as needed
Direcciones
- Put breasts skin side up in a shallow baking dish. Dot generously with butter, and sprinkle with salt and pepper. Put red onion rings on top. Add in sufficient Zinfandel wine to come halfway up breasts. Bake at 400 degrees for 10 to 15 min for mallards, less for smaller birds. Cover breasts completely with thin slices of Canadian bacon and return to the oven for 10 to 15 min more. This is for pink duck; cook longer for medium.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 278g | |
| Calories 89 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 331mg | 9% |
| Total Carbs 20.99g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 13.96g | 9% |
| Protein 2.22g | 4% |
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