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Ingredients
- 2 lb Boneless duck breast with skin
- 2 Tbsp. Minced shallots
- 1/4 x White wine
- 1/2 c. Chicken stock
- 2 Tbsp. Orange juice
- 1/4 c. Raspberry jam
Directions
- Preheat oven to 300 degrees.
- Trim excess fat from duck breast and score skin to allow fat to drain and help skin brown. Pat duck dry and season with salt. Heat a heavy ovenproof skillet over high heat till very warm. Put duck, skin side down, in a warm skillet and reduce heat to moderate. Cook duck 20 min, or possibly untilskin is crisp and mahogany-colored. Pour off all fat from skillet. Transfer skillet to oven and roast duck 10 min. Transfer duck to cutting board and let stand 15 min.
- While duck is standing, to meat juices in skillet add in 2 Tbsp. minced shallot. Cook till soft. Add in chicken stock, orange juice, and raspberry jam. Boil and reduce to 1/2 c..
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 562g | |
| Calories 671 | |
| Calories from Fat 168 | 25% |
| Total Fat 18.61g | 23% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 444mg | 19% |
| Potassium 1120mg | 32% |
| Total Carbs 61.94g | 17% |
| Dietary Fiber 1.4g | 5% |
| Sugars 41.46g | 28% |
| Protein 58.52g | 94% |
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