Directions:
- Make cuts in the duck breast skin and rub with salt and pepper.
- In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.
- Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
- Remove the duck from the pan, cover and keep warm.
- Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
- Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
- Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
- Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.72 Kcal (1728 kJ) | ||
| Calories from fat | 197.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.99g | 34% | |
|---|---|---|---|
| Cholesterol | 152.69mg | 51% | |
| Sodium | 105.03mg | 4% | |
| Potassium | 611.62mg | 13% | |
| Total Carbs | 16.43g | 5% | |
| Sugars | 14.26g | 57% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 34.25g | 68% | |
| Vitamin C | 44.9mg | 75% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 8.3mg | 46% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.11 Kcal (603 kJ) | ||
| Calories from fat | 69.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 34% | |
|---|---|---|---|
| Cholesterol | 53.31mg | 51% | |
| Sodium | 36.67mg | 4% | |
| Potassium | 213.57mg | 13% | |
| Total Carbs | 5.74g | 5% | |
| Sugars | 4.98g | 57% | |
| Dietary Fiber | 0.6g | 7% | |
| Protein | 11.96g | 68% | |
| Vitamin C | 15.7mg | 75% | |
| Iron | 2.9mg | 46% | |
| Calcium | 6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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