| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Food3, Ood9 | 1 | Servings | |
INGREDIENTS
| 1 | T | Tomato ketchup |
| 100 | White wine vinegar, 4fl oz | |
| 150 | Olive oil, 5fl oz | |
| 150 | White wine, 5fl oz | |
| A handful of coriander | ||
| stalks chopped | ||
| 4 | 175 g, 9oz duck breasts | |
| 100 | Hoi sin sauce, 4fl oz | |
| 50 | g | Drained, fermented black |
| beans 2oz | ||
| 200 | Red wine, 7fl oz | |
| 200 | Chicken stock, 7fl oz | |
| 250 | g | Rice noodles, 9oz |
| 1 | T | Sesame oil |
| 1 | Fresh sage leaves | |
| 1 | Red and 1 green chilli | |
| 1/2 | T | Coriander seeds |
| 2 | Limes, juice of | |
| 1 | Mango, peeled and diced |
INSTRUCTIONS
Mix the ketchup, vinegar and wine in a saucepan and whisk in the olive oil. Place over a high heat. Bring to a boil then stir in the coriander. Take off the heat. Once the marinade is cold, place the duck breasts in a bowl and pour in the marinade. Cover and leave in the refrigerator to marinate for between 2 and 24 hours. Mix the hoi sin and black beans in a bowl and set aside. Bring the wine and stock to the boil in a pan and simmer for 15-20 minutes until it has a coating consistency. Remove from the heat, stir in the black bean mixture and set aside. Preheat the oven to 200øC/400øF/gas mark 6. Heat a griddle pan until hot. Transfer the duck breasts to the griddle pan and cook for 2 minutes on both sides. Remove from the heat, place in a warmed baking tray skin side down and roast in the oven for 5-7 minutes. Remove from the oven and leave for 2-3 minutes, then cut each breast in half. Blanche the noodles for 1 minute, then plunge into cold water. Drain thoroughly and set aside. Heat the sesame oil in a wok over a high heat, then add the noodles, half the sage leaves and chillies, and all of the coriander seeds lime juice. Stirfry for 1-2 minutes. Divide the mixture into 4 portions on serving plates. Stir the remaining chillies and sage leaves with the mango into the sauce. Put the duck halves on the noodles. Pour over the sauce and serve. Converted by MC_Buster. Per serving: 2669 Calories (kcal); 152g Total Fat; (54% calories from fat); 4g Protein; 277g Carbohydrate; 0mg Cholesterol; 1986mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 30 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2299
Calories From Fat: 373
Total Fat: 41.8g
Cholesterol: 326.4mg
Sodium: 5423.6mg
Potassium: 1190.3mg
Carbohydrates: 329.3g
Fiber: 49.4g
Sugar: 8.1g
Protein: 82.3g