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Ингредиенты
- 4 x duck breast halves skinned and boned Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. apple cider
- 1/4 c. chicken broth
- 1 Tbsp. Dijon mustard
- 3 x garlic cloves chopped
- 1 tsp chopped fresh rosemary
- 1 Tbsp. extra virgin olive oil
- 1 x Granny Smith apple peeled, diced
- 2 c. small button mushrooms
- 1/3 c. brandy
- 2 Tbsp. chilled butter
Инструкции
- Season duck breasts with salt and pepper. Combine next five ingredients in a non-reactive bowl and add in seasoned duck breasts. Chill for 1 to 2 hrs.
- Remove duck breasts. Reserve marinade. Heat oil in a large skillet and lightly brown duck breasts on both sides, but not past rare. Remove duck breasts from pan and set aside.
- To reserved marinade, add in apple, mushrooms and brandy. Stir to mix well. Add in to pan and cook over medium-high heat till liquid is reduced to about 1/4 c..
- Return duck breasts to pan and cook to medium-rare. Remove duck, slice and arrange on plates. Whisk butter into pan till melted and then spoon contents of pan over sliced duck.
- This recipe yields 2 servings.
- Comments: By request from Sacramento's own Dave Meegan, America's premier game hog. Dave and I enjoyed this spur-of-the moment duck dish along with a great bottle of Groth Reserve Cabernet Sauvignon. My memory is a little fuzzy, as was my tongue the next morning, but I think it went something like the above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 2 servings | |
| Calories 456 | |
| Calories from Fat 217 | 48% |
| Total Fat 24.47g | 31% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 287mg | 12% |
| Potassium 462mg | 13% |
| Total Carbs 20.52g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 14.59g | 10% |
| Protein 18.33g | 29% |
