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Pan-fried Smoked Duck Breast with Raspberry Vinaigrette

 

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53

Yield

4

servings

Prep

5

min

Cook

5

min

Ready

15

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 each duck breasts
smoked
*
Raspberry vinaigrette:
½ cup white vinegar
½ cup raspberry vinegar
1 tablespoon red hot pepper sauce
or to taste
1 tablespoon honey
½ tablespoon black pepper
freshly ground, or to taste
1 tablespoon cornstarch
¼ cup raspberries
fresh or frozen

Directions

For the duck:

Pierce duck skin all over with a folk. Place breasts skin-side down in a heavy skillet.

Heat over medium heat until the skin is crisp.

Brush with raspberry vinegar before removing from the skillet.

For the raspberry vinaigrette:

Combine all ingredients except cornstarch in saucepan and bring to a boil. Mix 1 tablespoon cornstarch and 2 tablespoons water and add to the mixture to thicken. Add ¼ cup of raspberries.

For serving:

Remove duck breasts from skillet to a warm platter, drizzle with raspberry vinegar.

Serve whole with sauteed vegetables or slice and serve over a bed of rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 390% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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