Duck With Dried Figs
|Port||1⁄3 Cup (5.33 tbs)|
|Dried figs||9 Ounce|
|Duck breasts||2 , skin and fat removed|
|Coarse ground black pepper||1 Teaspoon|
|Sour cream||3 Tablespoon (creme fraiche)|
|Mild mustard||2 Tablespoon|
Wash the orange thoroughly under plenty of cold running water.
Pat dry on kitchen paper.
Remove the zest (peel) with a sharp knife or vegetable peeler, taking care not to bring away any of the bitter white flesh.
Cut the zest (peel) into julienne (matchstick) strips.
Cut the orange in half and squeeze to obtain about 1/3 cup (41/2 tablespoons) of juice.
Pour the juice into a bowl and add the zest (peel), port and figs.
Cover and microwave on HIGH for 7 minutes
Serving size: Complete recipe
Calories 1049 Calories from Fat 163
% Daily Value*
Total Fat 18 g28.4%
Saturated Fat 7.8 g38.9%
Trans Fat 0 g
Cholesterol 151.2 mg50.4%
Sodium 901.5 mg37.6%
Total Carbohydrates 183 g60.9%
Dietary Fiber 26.3 g105.3%
Sugars 129.8 g
Protein 43 g85.7%
Vitamin A 7.8% Vitamin C 24.7%
Calcium 49% Iron 78.8%
*Based on a 2000 Calorie diet