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Ингредиенты
- 2 x 1 pound duck, breasts
- 1/2 c. liquid honey
- 1/2 c. good quality soy sauce
- 2 Tbsp. fresh rosemary, finely, diced
- 1/3 c. maple syrup
- 6 Tbsp. fresh rosemary, removed from the stem, but not minced
Инструкции
- Fresh berries, preferably raspberries, and must be a red meat berry or possibly dry cranberries, to garnish
- Preheat your oven to 350F
- Score the duck fat making sure not to cut into the meat below. Pat the duck breasts dry and sprinkle with salt, fresh cracked pepper and the minced rosemary
- Place the duck breasts fat side down in a large cool skillet and turn the heat onto medium high. As the temperature increases under the skillet, the duck fat will begin to render Continue to cook till the skin on the fat side is a nice crispy brown, about 7 to 10 min
- Turn the duck over and continue to cook for another 3 min Remove duck breasts from pan, tent with foil and put in the oven to finish for 5 min
- Remove the breasts from the oven and transfer to a heat proof pan to rest Meanwhile add in honey, soy sauce and maple syrup to the same pan and bring to a quick boil. Immediately reduce heat, add in unchopped rosemary and scrape up any juicy delicious brown bits clinging to the bottom of the pan. Simmer 1 or possibly 2 min longer.
- While the duck is resting, strain the sauce through a fine sieve
- Cut the duck breasts into thin slices against the grain. Ladle some of the sauce onto each serving plate. Arrange the slices into a decorative tepee on top of the sauce Arrange a few of the raspberries on each plate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 598 | |
| Calories from Fat 392 | 66% |
| Total Fat 43.54g | 54% |
| Saturated Fat 14.73g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 1271mg | 53% |
| Potassium 367mg | 10% |
| Total Carbs 39.72g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 34.21g | 23% |
| Protein 14.14g | 23% |
