| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 1 | Duck breast | |
| 6 | Broccoli florets; blanched (6 to 8) | |
| 1 | Clove garlic; smashed | |
| 100 | g | Egg noodles; cooked |
| 1 | dr | Sesame oil |
| 1 | dr | Tabasco |
| 1 | tb | Soy sauce |
| 1 | ts | Honey |
| 1 | Squeeze lime juice | |
| 1 | tb | Oil |
| Salt and pepper |
INSTRUCTIONS
1 Preheat the oven to 200c/400f. Trim the breast of excess fat, score the fat using a sharp knife and season. Melt the duck fat trimmings in a frying pan with the oil. 2 Sear the duck breast for two minutes each side, remove the fat and reserve in a bowl. Put the duck in an ovenproof dish, and into the oven for 10-12 minutes. 3 Using the same pan, stir-fry the broccoli florets with the garlic for a couple of minutes. 4 Add the remaining ingredients and heat through. Serve the breast with the noodles and top with the crispy duck fat. Converted by MC_Buster. Per serving: 623 Calories (kcal); 18g Total Fat; (25% calories from fat); 18g Protein; 105g Carbohydrate; 95mg Cholesterol; 1071mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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