Duck Breast with Three Red Fruits
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"A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries and raspberries. Roasted potatoes sprinkled with fresh rosemary is a great side dish to serve alongside this duck."
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Ingredients34 m servings 263 cals
Original recipe yields 2 servings
- Melt butter in a saucepan over medium heat. Add plums, strawberries, raspberries, honey, and cinnamon stick. Stir well and simmer until fruit is soft, about 7 minutes.
- Score duck breast skin in a diamond pattern. Season with salt and pepper.
- Heat a skillet over medium heat and cook duck until skin is browned, about 7 minutes. Turn over and cook until duck is medium rare, about 5 minutes more. Slice duck breast in half to check for doneness. Continue cooking, if necessary, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) and breast is still pink in the center. Slice thinly and serve with the warm sauce ladled over top.
Per Serving: 263 calories; 10.8 g fat; 33.8 g carbohydrates; 11.3 g protein; 68 mg cholesterol; 152 mg sodium. Full nutrition