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CATEGORY CUISINE TAG YIELD
Eggs Food networ, Food4 1 Servings

INGREDIENTS

25 g Butter
1 T Olive oil
15 g Plain flour
4 225 g duckling supremes
2 T Fresh tarragon, chopped
150 Fresh orange juice
3 Fresh oranges cut into
segments and rind
cut into very fine strips
25 g Courgettes, cut into very
fine
strips
25 g Red peppers, cut into very
fine
strips
25 g Shredded leeks
150 Orange brandy
Salt and freshly milled
black pepper
150 Fromage frais
340 g Cooked egg noodles

INSTRUCTIONS

Heat the butter and oil in a large frying pan, add the duck supremes
and cook slowly for 12 minutes until light golden brown all over.  Add
the orange brandy and rose petal vinegar, cook for 4 minutes,  sprinkle
lightly with the flour and cook for a further 5 minutes.  Reduce the
heat and add the orange juice, courgettes, peppers and  leeks, season
with salt and freshly milled black pepper. Simmer for 5  minutes until
the orange sauce is reduced and thickens.  Add half the segments, rind,
tarragon and fromage frais cook for a  further 2 minutes.  Place the
breast on to the centre of warm plates on to the noodles,  with a
little sauce, garnished with segments of orange and fresh  tarragon
leaves, sprinkle the supreme with fresh strips of orange  rind.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1153
Calories From Fat: 370
Total Fat: 42.4g
Cholesterol: 152.4mg
Sodium: 385.2mg
Potassium: 1537.8mg
Carbohydrates: 179.3g
Fiber: 11.4g
Sugar: 69.7g
Protein: 24.5g


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