Directions:
- Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
- Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
- Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
- Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
- Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1192.63 Kcal (4993 kJ) | ||
| Calories from fat | 503.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.94g | 86% | |
|---|---|---|---|
| Cholesterol | 314.67mg | 105% | |
| Sodium | 256.21mg | 11% | |
| Potassium | 388.84mg | 8% | |
| Total Carbs | 83.8g | 28% | |
| Sugars | 11.89g | 48% | |
| Dietary Fiber | 8.44g | 34% | |
| Protein | 132.82g | 266% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 5.2mg | 173% | |
| Iron | 88.1mg | 489% | |
| Calcium | 407.2mg | 41% | |
| Amount Per 100 g | |||
| Calories | 197.78 Kcal (828 kJ) | ||
| Calories from fat | 83.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 86% | |
|---|---|---|---|
| Cholesterol | 52.18mg | 105% | |
| Sodium | 42.49mg | 11% | |
| Potassium | 64.49mg | 8% | |
| Total Carbs | 13.9g | 28% | |
| Sugars | 1.97g | 48% | |
| Dietary Fiber | 1.4g | 34% | |
| Protein | 22.03g | 266% | |
| Vitamin C | 3.6mg | 36% | |
| Vitamin A | 0.9mg | 173% | |
| Iron | 14.6mg | 489% | |
| Calcium | 67.5mg | 41% | |
* 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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