Directions:
- Place duck breasts in a glass dish with onion, carrot and thyme, Essence , and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
- Next day, remove meat from marinade, and drain them, preserving the marinade.
- Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
- Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
- Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
- Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
- As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.55 Kcal (2368 kJ) | ||
| Calories from fat | 230.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.65g | 39% | |
|---|---|---|---|
| Cholesterol | 308.08mg | 103% | |
| Sodium | 488.12mg | 20% | |
| Potassium | 227.99mg | 5% | |
| Total Carbs | 6.9g | 2% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 55.42g | 111% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 7.6mg | 42% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 148.99 Kcal (624 kJ) | ||
| Calories from fat | 60.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 39% | |
|---|---|---|---|
| Cholesterol | 81.16mg | 103% | |
| Sodium | 128.59mg | 20% | |
| Potassium | 60.06mg | 5% | |
| Total Carbs | 1.82g | 2% | |
| Sugars | 0.67g | 10% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 14.6g | 111% | |
| Vitamin C | 2.1mg | 13% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2mg | 42% | |
| Calcium | 11mg | 4% | |
* 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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