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Honey-Glazed Duck with Fig and Pistachio Red Quinoa Recipe

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Honey-Glazed Duck with Fig and Pistachio Red Quinoa
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Ingredients
12
Count
Nutrition
721
Calories
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Ingredients:

Directions:

  1. 1. In a small saucepan, bring the port to a simmer over medium-high heat. Add the figs to the pan, remove from the heat, and let the figs rehydrate while you prepare the rest of the dish.
  2. 2. In a medium saucepan, heat the olive oil over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the quinoa, pistachios, and chicken stock or broth. Strain the figs from the port, reserving the port. Add the figs to the quinoa mixture and bring to a simmer over medium heat. Reduce the heat to low and simmer, covered, until the liquid has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork, cover, and leave on the burner to keep warm.
  3. 3. Preheat the oven to 350°F. With a sharp knife, score the fat on the duck breasts in a crisscross pattern, making cuts about 1 inch apart. Place the honey in a small bowl and stir in the hot sauce, if using, and 1 teaspoon of the reserved port. Season both sides of the duck with salt and pepper.
  4. 4. Heat a large ovenproof skillet over medium-high heat. Add the duck breasts skin-side down and cook undisturbed until the fat is mostly rendered, leaving a crispy crust, about 7 minutes. Use a spoon or a baster to remove all but 1 to 2 tablespoons of the duck fat. With a spatula or a pair of tongs, turn the breasts over and brush the skin side with the honey mixture.
  5. 5. Transfer the pan to the oven and cook 5 to 7 minutes, or to desired level of doneness. For safety, the meat should have an internal temperature of 165°F when checked with a meat thermometer. Let the duck rest for 5 minutes to allow the juices to redistribute, then transfer to a cutting board and thinly slice each breast on the diagonal.
  6. 6. To serve, stir the thyme into the quinoa mixture. Divide the quinoa among four plates and fan the slices of duck breast over it. Drizzle with the remaining port-honey sauce if desired. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 721.04 Kcal (3019 kJ)
Calories from fat 195.89 Kcal
% Daily Value*
Total Fat 21.77g 33%
Cholesterol 36.34mg 12%
Sodium 220.92mg 9%
Potassium 988.12mg 21%
Total Carbs 98.95g 33%
Sugars 52.77g 211%
Dietary Fiber 13.11g 52%
Protein 27.67g 55%
Vitamin C 10.3mg 17%
Iron 7.3mg 41%
Calcium 184.7mg 18%
Amount Per 100 g
Calories 170.37 Kcal (713 kJ)
Calories from fat 46.28 Kcal
% Daily Value*
Total Fat 5.14g 33%
Cholesterol 8.59mg 12%
Sodium 52.2mg 9%
Potassium 233.47mg 21%
Total Carbs 23.38g 33%
Sugars 12.47g 211%
Dietary Fiber 3.1g 52%
Protein 6.54g 55%
Vitamin C 2.4mg 17%
Iron 1.7mg 41%
Calcium 43.6mg 18%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sugar

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