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Ingredients
- 4 (8-ounce) duck breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons cold butter
- 1 medium shallot, minced
- ½ cup tawny port
- Zest and juice from one orange
- Zest from one lemon
- 2 heaping tablespoons of red currant jelly
- 2 tablespoons veal demi-glace
- ¼ teaspoon dry mustard
- 1/8 teaspoon ground ginger
- Garnish: Handful of fresh red currants (optional)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 261g | |
| Calories 431 | |
| Calories from Fat 205 | 48% |
| Total Fat 23.35g | 29% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 200mg | 8% |
| Potassium 232mg | 7% |
| Total Carbs 57.69g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 48.53g | 32% |
| Protein 1.08g | 2% |
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