Wild Duckling With Oranges And Rose Petal Vinegar
| 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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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