Pan-fried Smoked Duck Breast with Raspberry Vinaigrette
:) 78
78
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.
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?
