| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Chinese | Duck, Fruits, Main dish, Mw, Poultry | 4 | Servings |
INGREDIENTS
| 2 | Granny Smith or tart | |
| cooking apples coredand | ||
| sl | ||
| 2 | T | Melted margarine |
| 1 | T | Packed dark brown sugar |
| 1 | Shallot, finely chopped | |
| 1 | t | Minced fresh ginger root |
| 2 | Boneless duck breasts, about | |
| 10 | oz | Each |
| 1/2 | c | White wine |
| 1/2 | c | Plum sauce, found in |
| Chinese food section |
INSTRUCTIONS
In a 4 cup measure, combine apples, margarine and brown sugar. Cover with vented plastic wrap. Microwave on high for 4 minutes; remove apples with a slotted spoon to a plate. Add shallot and ginger to drippings; cover again and set aside. Leave skin on duck breasts and place them,skin side up, in a glass pie plate. Cover with heavy plastic wrap, so that the fat won't splatter as it heats during cooking. Microwave on 70% (medium high) for 7 to 8 minutes; set aside. To cook reserved shallot mixture, microwave on high for 3 minutes. Add wine; do not cover. Microwave on high 3 to 4 minutes or until liquid reduces by half. Add plum sauce; set aside. Discard duck skin and slice duck breast into 1/4" thick slices lengthwise. Arrange on serving platter surrounded by apple slices. Pour sauce over duck. Makes 4 servings. NOTE: Substitute 1 pound boneless chicken breasts, if duck is not available. From The Cookie Lady's Files Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 40.8mg
Sodium: 106.7mg
Potassium: 367.3mg
Carbohydrates: 21g
Fiber: 3.2g
Sugar: 11.4g
Protein: 9.9g