Directions:
- Combine first 10 ingredients in a large saucepan.
- Bring to simmer over low heat until sugar dissolves.
- Add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
- For duck:.
- With a sharp knife, score the fat on the breasts in a cross pattern.
- Heat a grill pan and add duck, fat side down, cook for 5 minutes.
- You can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
- Drain the fat.
- (i like mine well, family likes their's rare).
- Turn over and cook 5-10 minutes more, to taste.
- Serve with chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.78 Kcal (2042 kJ) | ||
| Calories from fat | 68.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 12% | |
|---|---|---|---|
| Cholesterol | 271.7mg | 91% | |
| Sodium | 294.69mg | 12% | |
| Potassium | 358.62mg | 8% | |
| Total Carbs | 52.11g | 17% | |
| Sugars | 46.68g | 187% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 55.24g | 110% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 9.4mg | 52% | |
| Calcium | 100.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 104.59 Kcal (438 kJ) | ||
| Calories from fat | 14.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 12% | |
|---|---|---|---|
| Cholesterol | 58.26mg | 91% | |
| Sodium | 63.19mg | 12% | |
| Potassium | 76.9mg | 8% | |
| Total Carbs | 11.17g | 17% | |
| Sugars | 10.01g | 187% | |
| Dietary Fiber | 0.6g | 11% | |
| Protein | 11.85g | 110% | |
| Vitamin C | 3.8mg | 30% | |
| Iron | 2mg | 52% | |
| Calcium | 21.5mg | 10% | |
* 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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