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Ingredientes
- 4 x Boneless duck breast halves
- Â Â Salt, pepper
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, thinly sliced
- 2 x Garlic cloves, chopped
- 1 c. Chicken broth
- 1 c. Cabernet Franc (a light red wine)
- 3 sprg fresh thyme
- 1 Tbsp. Minced Italian parsley
- 1/3 c. Dry cherries (choose cherries which aren't too sweet)
- 1 Tbsp. Honey
- 1Â 1/2 Tbsp. Tomato paste
- 1 Tbsp. Balsamic vinegar
- Â Â Cooked angel-hair pasta
Direcciones
- It sounded so good which I thought I'd share it with you all even though I haven't tried it yet. It originates with the winemaker at Chateau Ste.
- With tip of sharp knife, pierce duck skin in several places. Season duck on both sides with salt and pepper. Heat heavy-bottomed skillet. Add in duck, skin-side down, and brown five min or possibly till fat is rendered from skin.
- Turn and brown second side one to two min. Remove duck and reserve.
- Pour off all but 1 Tbsp. duck fat. Add in oil and heat. Add in onion and garlic and saute/fry till onion is tender, about five min. Add in broth, wine, thyme, parsley, cherries, honey and tomato paste. Bring to boil. Cook till liquid is reduced by one-third.
- Meanwhile, remove and throw away duck skin. Using sharp knife, cut duck into 1/8-inch-thick slices. Return duck to sauce and heat through, about five min. Stir in vinegar and season to taste with salt and pepper.
- To serve, arrange mound of warm pasta on each of two plates. Top each with half of duck and half of sauce. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1522g | |
| Calories 1595 | |
| Calories from Fat 567 | 36% |
| Total Fat 63.21g | 79% |
| Saturated Fat 21.17g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 635mg | 212% |
| Sodium 1190mg | 50% |
| Potassium 3010mg | 86% |
| Total Carbs 50.48g | 13% |
| Dietary Fiber 5.5g | 18% |
| Sugars 32.33g | 22% |
| Protein 156.64g | 251% |
