Directions:
- In a saucepan combine port, figs, brown sugar, balsamic vinegar, salt, pepper, rosemary, and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Stir in cranberries and sugar, cook over medium heat for 6-8 minutes until berries are soft.
- Remove rosemary, set aside.
- Score the fat on the duck breasts and season with salt and pepper.
- Heat a large heavy skillet, add the breasts fat side down and cook 12-15 minutes until browned and fat is rendered.
- Discard fat.
- Turn breasts over and cook for 8 minutes more for medium.
- Transfer to a cutting board and let them rest for 5 minutes.
- Thinly slice crosswise, remove excess fat, serve with warm chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.49 Kcal (1610 kJ) | ||
| Calories from fat | 52.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 271.7mg | 91% | |
| Sodium | 203.24mg | 8% | |
| Potassium | 98.48mg | 2% | |
| Total Carbs | 24.41g | 8% | |
| Sugars | 20.54g | 82% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 53.49g | 107% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 7.9mg | 44% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 139.25 Kcal (583 kJ) | ||
| Calories from fat | 18.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 9% | |
|---|---|---|---|
| Cholesterol | 98.4mg | 91% | |
| Sodium | 73.61mg | 8% | |
| Potassium | 35.66mg | 2% | |
| Total Carbs | 8.84g | 8% | |
| Sugars | 7.44g | 82% | |
| Dietary Fiber | 0.84g | 9% | |
| Protein | 19.37g | 107% | |
| Vitamin C | 3.4mg | 16% | |
| Iron | 2.9mg | 44% | |
| Calcium | 14.1mg | 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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