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Add a photoServings: 4
Ingredients
- 2 x Muscovy duck, breasts
- Â Â lemon juice
- 1 Tbsp. wild flower or possibly lavender honey
- 2 clv garlic, finely, minced
- 2 Tbsp. herbs, de Provence
- 1/2 tsp freshly cracked black pepper
- 1 tsp freshly grated ginger
Directions
- Vegetable oil, or possibly, clarified, butter, for searing
- Preheat oven to 350 F.Combine all ingredients except duck breasts in a small bowl. Rub mix thoroughly over both sides of duck breasts. Cover and chill till ready to use, up to 24 hrs.
- Score skin side of breasts lightly. Season breast with salt.
- Meanwhile, heat a large ovenproof skillet or possibly grill pan and add in the butter or possibly oil. Sear breasts skin side down over moderate heat about 5 min. Transfer pans to oven and continue cooking at 350 F for about 10-13 min. Turn breasts over and cook other side (about 5 more min). Drain off some of the fat if necessary. Remove from oven and let rest for at least 5 min. Slice very thinly just before serving.
- For a sauce, combine minced shallots, fresh or possibly frzn cranberries, apple cider, cassis, and butter in a medium saucepan. Bring to a boil, then simmer for 5 min. Reheat when needed for preparation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 4 servings | |
| Calories 54 | |
| Calories from Fat 51 | 94% |
| Total Fat 5.78g | 7% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 41mg | 2% |
| Potassium 14mg | 0% |
| Total Carbs 0.82g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 0.19g | 0% |
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