Directions:
- Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides.
- Set aside.
- Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
- Heat butter in saucepan, and saute onion, garlic and shallots until tender.
- Add brown sugar, and cook until carmelized, about a minute or two.
- Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
- Add arrowroot which has been dissolved in 2 Tablespoons water.
- If desired, finish duck breast in the oven.
- To serve, cut the duck breast into diagonal slices and spoon some sauce on top.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.55 Kcal (865 kJ) | ||
| Calories from fat | 78.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 13% | |
|---|---|---|---|
| Cholesterol | 71mg | 24% | |
| Sodium | 44.99mg | 2% | |
| Potassium | 97.03mg | 2% | |
| Total Carbs | 11.48g | 4% | |
| Sugars | 7.34g | 29% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 10.45g | 21% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 177.2 Kcal (742 kJ) | ||
| Calories from fat | 67.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 13% | |
|---|---|---|---|
| Cholesterol | 60.91mg | 24% | |
| Sodium | 38.6mg | 2% | |
| Potassium | 83.24mg | 2% | |
| Total Carbs | 9.85g | 4% | |
| Sugars | 6.3g | 29% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 8.97g | 21% | |
| Vitamin C | 2.6mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 9% | |
| Calcium | 19.4mg | 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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