Directions:
- Cut leek into thin slices.
- Heat butter in sauce pan. Add the leek and cook until translucent.
- Season with salt, pepper and nutmeg. Remove from heat and set aside.
- In a skillet over high heat, brown duck breast for 3 minutes.
- On each side. Remove and place in a pre-heated 175°F (80°C) oven.
- Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,.
- And simmer for 1 minute to reduce volume. Add the red wine,.
- Continuing to simmer until the volume in reduced by half.
- Add cranberries soon enough to be tender.
- Add the diced cold butter and stir until thick.
- Spoon the leek into the centre of each plate. Cut the breast into.
- Thin slices and arrange in a star shape around the leek.
- Spoon sauce over the dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.46 Kcal (2920 kJ) | ||
| Calories from fat | 380.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.31g | 65% | |
|---|---|---|---|
| Cholesterol | 332.65mg | 111% | |
| Sodium | 216.27mg | 9% | |
| Potassium | 205.08mg | 4% | |
| Total Carbs | 9.56g | 3% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 54.38g | 109% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 8.5mg | 47% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 183.43 Kcal (768 kJ) | ||
| Calories from fat | 100.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 65% | |
|---|---|---|---|
| Cholesterol | 87.49mg | 111% | |
| Sodium | 56.88mg | 9% | |
| Potassium | 53.94mg | 4% | |
| Total Carbs | 2.51g | 3% | |
| Sugars | 0.87g | 13% | |
| Dietary Fiber | 0.24g | 4% | |
| Protein | 14.3g | 109% | |
| Vitamin C | 2.9mg | 19% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 2.2mg | 47% | |
| Calcium | 15.3mg | 6% | |
* 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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