Directions:
- Preheat the barbeque.
- Using a sharp knife, cut a long slit in the leshy side of each duck breast to make a pocket.
- Divide the apricots and shallots between the pockets and secure with skewers.
- Mix the honey, soy sauce and sesame oil together in a small bowl and brush all over the duck.
- Sprinkle with the Chinese five-spice powder.
- To make the garnish, make a few cuts lengthways down the stem of each scallion.
- Place in iced water and leave until the stems start to curl. Drain before using.
- Cook the duck over medium hot coals for 6-8 minutes on each side. Remove the skewers, set on a bed of cous cous and garnish with the scallion curls.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.88 Kcal (1582 kJ) | ||
| Calories from fat | 72.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 12% | |
|---|---|---|---|
| Cholesterol | 127.82mg | 43% | |
| Sodium | 365.22mg | 15% | |
| Potassium | 1008.95mg | 21% | |
| Total Carbs | 39.38g | 13% | |
| Sugars | 25.74g | 103% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 36.5g | 73% | |
| Vitamin C | 20mg | 33% | |
| Iron | 12.4mg | 69% | |
| Calcium | 101.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 130.44 Kcal (546 kJ) | ||
| Calories from fat | 25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 12% | |
|---|---|---|---|
| Cholesterol | 44.12mg | 43% | |
| Sodium | 126.07mg | 15% | |
| Potassium | 348.27mg | 21% | |
| Total Carbs | 13.59g | 13% | |
| Sugars | 8.88g | 103% | |
| Dietary Fiber | 2.28g | 26% | |
| Protein | 12.6g | 73% | |
| Vitamin C | 6.9mg | 33% | |
| Iron | 4.3mg | 69% | |
| Calcium | 35.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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