Directions:
- Slice the duck breasts and place in a shallow glass dish. Mix one third of the garlic cloves, the stock, Madeira and jam together and spoon over the duck. Cover and marinate for 1 hour, turning occasionally.
- In a steamer, add the mushrooms and sprinkle with the remaining garlic and the parsley.
- Remove the duck breasts from the dish, reserving the marinade, and place on top of the mushrooms. Cover and steam for 40 minutes or until cooked through.
- Meanwhile, heat the marinade in a small saucepan. Blend the corn flour with 2 tablespoons of cold water to make a paste and whisk into the marinade. Bring to the boil, stirring until thickened and clear. Arrange a few mushrooms on each plate, top with the duck breasts, pour the sauce over and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.98 Kcal (1620 kJ) | ||
| Calories from fat | 71.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 12% | |
|---|---|---|---|
| Cholesterol | 273.98mg | 91% | |
| Sodium | 563.87mg | 23% | |
| Potassium | 123.18mg | 3% | |
| Total Carbs | 23.27g | 8% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 56.48g | 113% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 7.8mg | 43% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.18 Kcal (461 kJ) | ||
| Calories from fat | 20.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 12% | |
|---|---|---|---|
| Cholesterol | 78.01mg | 91% | |
| Sodium | 160.54mg | 23% | |
| Potassium | 35.07mg | 3% | |
| Total Carbs | 6.63g | 8% | |
| Sugars | 0.45g | 6% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 16.08g | 113% | |
| Vitamin C | 2.5mg | 15% | |
| Iron | 2.2mg | 43% | |
| Calcium | 8.3mg | 3% | |
* 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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