Directions:
- In a large bowl, combine the balsamic vinegar, Southern Comfort, walnut oil, green peppercorns, onion, garlic and salt. Place the duck breasts in a single layer in a shallow dish and cover with the vinegar mixture. Marinate in the refrigerator for 2 hours, turning the breasts once.
- Preheat a grill or broiler. Remove the duck from the marinade and grill or broil about 10 minutes until medium rare. Let the breasts cool for 10 minutes, then cut them on the diagonal into thin slices. While the duck is cooling, place the marinade, along with any juices from the duck, in a saucepan and reduce by a third.
- Mound a bed of chopped romaine on six plates and fan slices of duck on top of the lettuce. Spoon the reduced marinade over each salad and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.04 Kcal (1985 kJ) | ||
| Calories from fat | 275.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.61g | 47% | |
|---|---|---|---|
| Cholesterol | 23.6mg | 8% | |
| Sodium | 402.18mg | 17% | |
| Potassium | 1035.64mg | 22% | |
| Total Carbs | 33.76g | 11% | |
| Sugars | 23.12g | 92% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 5.9mg | 33% | |
| Calcium | 148.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 90.01 Kcal (377 kJ) | ||
| Calories from fat | 52.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 47% | |
|---|---|---|---|
| Cholesterol | 4.48mg | 8% | |
| Sodium | 76.36mg | 17% | |
| Potassium | 196.63mg | 22% | |
| Total Carbs | 6.41g | 11% | |
| Sugars | 4.39g | 92% | |
| Dietary Fiber | 1.27g | 27% | |
| Protein | 1.74g | 18% | |
| Vitamin C | 3.1mg | 27% | |
| Iron | 1.1mg | 33% | |
| Calcium | 28.1mg | 15% | |
* 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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