| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Better, For, Worse | 1 | Servings | |
INGREDIENTS
| 2 | 7 oz duck breasts | |
| 1/2 | Grated carrot | |
| 1 | Clove garlic, chopped | |
| 1/2 | Red onion, chopped | |
| 2 | t | Clear honey |
| 50 | White wine | |
| A good handful of coriander | ||
| Soy sauce | ||
| Sesame oil | ||
| 1 | Orange zest and juice | |
| 1/2 | Fresh mango – diced small | |
| 1/2 | Red chilli diced small | |
| 1/4 | Red onion, diced small | |
| Chopped mint | ||
| Deep fried rocket | ||
| Toasted sesame seeds |
INSTRUCTIONS
Marinade the duck breast for about 2-3 hours then seal in a very hot pan then into the oven for approximately 3-5 minutes. When pink in colour remove and leave to rest on one side. Combine all the salsa ingredients together, season and add a touch of oil to moisten. Place this around the edge of the plate, slice the duck and place around the middle. Garnish the middle with deep fried rocket and toasted sesame seeds. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 976
Calories From Fat: 412
Total Fat: 46.8g
Cholesterol: 81.6mg
Sodium: 2652.8mg
Potassium: 363.9mg
Carbohydrates: 84.6g
Fiber: 15.8g
Sugar: 2g
Protein: 23.8g