Receta Roast Duck Breast With Cherries In A Wine Herb Sauce

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Ingredientes

Cost per recipe $104.36 view details

Direcciones

  1. 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.
  2. 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.
  3. Turn and brown second side one to two min. Remove duck and reserve.
  4. 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.
  5. 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.
  6. 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%
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