| 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.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”