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Ингредиенты
- 4 x duck breasts
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 tsp canola oil
- 2 x oranges peeled, minced
- 6 ounce fresh cranberries
- 1/2 c. orange juice
- 1 c. sugar
- 1 Tbsp. minced ginger
- 1 tsp minced sage
- 1 tsp minced mint
- 1 tsp balsamic vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 lb dry black-eyed peas
- 4 ounce onions peeled, minced
- 1 Tbsp. crushed red pepper flakes
- 4 Tbsp. water - (to 6)
- 2 Tbsp. minced red bell pepper
- 2 Tbsp. minced scallions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Sugar (optional)
- Â Â Vegetable oil for deep frying
Инструкции
- Preheat oven to 350 degrees. Heat a saute/fry pan over medium heat. Season duck and place skin-side down on warm saute/fry pan and sear for about 5 min. Place pan into the oven and cook for 10 min more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 min. Keep hot. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters.
- For the Caramelized Orange Relish: Heat oil in a saucepan over medium heat. Quickly sear the oranges till brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or possibly till proportionately minced. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mix. Add in sage, mint and vinegar. Season to taste with salt and pepper.
- For the Black-eyed Pea Fritters: Soak black-eyed peas in warm water for 30 min. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process till very smooth. Add in 4 to 6 Tbsp. of water if necessary. You shouldn't feel any lumps when you rub mix between your fingers.
- In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry till golden brown, about 4 min per side. Drain on paper towels.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 527 | |
| Calories from Fat 122 | 23% |
| Total Fat 13.58g | 17% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 159mg | 53% |
| Sodium 156mg | 7% |
| Potassium 724mg | 21% |
| Total Carbs 62.41g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 56.43g | 38% |
| Protein 38.49g | 62% |
