Duck Breasts with Cranberry and Apricot
|Butter||10 Milliliter (2 Tablespoon)|
|Olive oil||5 Milliliter (1 Teaspoon)|
|Chopped shallots||25 Milliliter (2 Tablespoon)|
|Dried apricots||175 Milliliter, sliced (3/4 Cup)|
|Cranberries||175 Milliliter (3/4 Cup Dried / Frozen)|
|Sugar||50 Milliliter (1/4 Cup)|
|Cider vinegar||5 Milliliter (1 Teaspoon)|
|Beer||12 Ounce (341 Milliliter)|
|Orange juice||125 Milliliter (1/2 Cup)|
|Brown sauce||250 Milliliter (1 Cup)|
|Zest||1 Tablespoon (Orange And Lemon)|
|Mint leaves||1 Tablespoon|
In a pan, heat the oil and melt the butter.
Cook the duck breasts for 3 to 4 minutes on each side, over medium heat, until golden; season.
Remove the duck breasts from the pan and keep warm.
Add the shallots, apricots and cranberries; let color lightly.
Sprinkle with sugar, mix well and add the vinegar, beer and orange juice.
Let reduce by half and add the brown sauce.
Simmer until the sauce thickens.
Pour the sauce onto the plates and garnish with the slices of duck breast.
Decorate with orange and lemon zests and mint leaves.
Serving size: Complete recipe
Calories 1676 Calories from Fat 259
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 10.3 g51.7%
Trans Fat 0 g
Cholesterol 277.1 mg92.4%
Sodium 1235.1 mg51.5%
Total Carbohydrates 265 g88.4%
Dietary Fiber 24.7 g98.8%
Sugars 196 g
Protein 78 g156.6%
Vitamin A 160.6% Vitamin C 223.7%
Calcium 21.7% Iron 120.1%
*Based on a 2000 Calorie diet