Directions:
- Score the skin of the duck breasts. Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first.
- After 8 min, turn them over without piercing them and cook for another 6 minute Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil.
- Discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. Add the Cherry brandy and the Griottines, cook for about 5 min on low heat, shaking the pan from time to time to move the fruit without damaging them.
- Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the cherries for 2 to 3 minute.
- Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines and serve immediately with a small herb salad garnished with croutons and lardons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.25 Kcal (993 kJ) | ||
| Calories from fat | 54.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 9% | |
|---|---|---|---|
| Cholesterol | 115.5mg | 39% | |
| Sodium | 87.56mg | 4% | |
| Potassium | 519.19mg | 11% | |
| Total Carbs | 10.03g | 3% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 30.69g | 61% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 7.6mg | 42% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 107.74 Kcal (451 kJ) | ||
| Calories from fat | 24.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 9% | |
|---|---|---|---|
| Cholesterol | 52.45mg | 39% | |
| Sodium | 39.76mg | 4% | |
| Potassium | 235.78mg | 11% | |
| Total Carbs | 4.55g | 3% | |
| Sugars | 2.63g | 23% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 13.94g | 61% | |
| Vitamin C | 7mg | 26% | |
| Iron | 3.4mg | 42% | |
| Calcium | 8.1mg | 2% | |
* 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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