Directions:
- Prepare the marinade by whisking olive oil with port wine. Whisk in spices and season with salt and pepper to taste. Place duck breasts in marinade for two to four hours. Prepare sauce by reducing stock over high heat in a medium sauce pan to 2/3 cup. Add shallots and red currant jelly and stir until smooth. Mix cornstarch with equal amounts of water and add to mixture. Cook over low heat for 15 minutes, stirring frequently.
- Grill the marinated duck breasts over medium-high coals just long enough to score on each side. Finish in a 350°F oven until internal temperature reaches 165°F Slice and serve with red currant sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 662.97 Kcal (2776 kJ) | ||
| Calories from fat | 279.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.01g | 48% | |
|---|---|---|---|
| Cholesterol | 135.85mg | 45% | |
| Sodium | 492.31mg | 21% | |
| Potassium | 244.9mg | 5% | |
| Total Carbs | 55.8g | 19% | |
| Sugars | 41.26g | 165% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 28.86g | 58% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 4.8mg | 27% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 208.46 Kcal (873 kJ) | ||
| Calories from fat | 87.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 48% | |
|---|---|---|---|
| Cholesterol | 42.72mg | 45% | |
| Sodium | 154.8mg | 21% | |
| Potassium | 77.01mg | 5% | |
| Total Carbs | 17.55g | 19% | |
| Sugars | 12.97g | 165% | |
| Dietary Fiber | 1.16g | 15% | |
| Protein | 9.08g | 58% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 1.5mg | 27% | |
| Calcium | 28.6mg | 9% | |
* 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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