Directions:
- Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
- Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.75 Kcal (2088 kJ) | ||
| Calories from fat | 215.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.96g | 37% | |
|---|---|---|---|
| Cholesterol | 272.84mg | 91% | |
| Sodium | 256.06mg | 11% | |
| Potassium | 198.8mg | 4% | |
| Total Carbs | 13.6g | 5% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 59.31g | 119% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 163.39 Kcal (684 kJ) | ||
| Calories from fat | 70.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 37% | |
|---|---|---|---|
| Cholesterol | 89.38mg | 91% | |
| Sodium | 83.88mg | 11% | |
| Potassium | 65.13mg | 4% | |
| Total Carbs | 4.46g | 5% | |
| Sugars | 2.33g | 28% | |
| Dietary Fiber | 0.69g | 8% | |
| Protein | 19.43g | 119% | |
| Vitamin C | 3.1mg | 16% | |
| Iron | 2.8mg | 47% | |
| Calcium | 15.5mg | 5% | |
* 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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