Directions:
- Combine 1/2 c wine, 1/4 stock and next 4 ingredients, add duck breasts and marinate 30 mins-2 hrs, refrigerated.
- Remove duck from marinade, heat a skillet over hi heat.
- Place duck breasts skin side down, cook 5-7 mins until browned, turn over, and cook 12-15 mins more.
- Transfer to a dish
- To skillet add 1 c wine, 1 c broth, reserved marinade, and reduce liquid to 3/4 cup.
- Season with salt and pepper, place duck on plates and drizzle with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.72 Kcal (1594 kJ) | ||
| Calories from fat | 59.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 10% | |
|---|---|---|---|
| Cholesterol | 273.95mg | 91% | |
| Sodium | 393.77mg | 16% | |
| Potassium | 168.35mg | 4% | |
| Total Carbs | 10.28g | 3% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 56.04g | 112% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 8.1mg | 45% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.14 Kcal (419 kJ) | ||
| Calories from fat | 15.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 10% | |
|---|---|---|---|
| Cholesterol | 72.06mg | 91% | |
| Sodium | 103.58mg | 16% | |
| Potassium | 44.28mg | 4% | |
| Total Carbs | 2.71g | 3% | |
| Sugars | 0.6g | 9% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 14.74g | 112% | |
| Vitamin C | 2.6mg | 16% | |
| Iron | 2.1mg | 45% | |
| Calcium | 10.8mg | 4% | |
* 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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