Directions:
- Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
- Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.97 Kcal (1863 kJ) | ||
| Calories from fat | 29.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 5% | |
|---|---|---|---|
| Cholesterol | 63.91mg | 21% | |
| Sodium | 196.7mg | 8% | |
| Potassium | 474.45mg | 10% | |
| Total Carbs | 62.73g | 21% | |
| Sugars | 59.75g | 239% | |
| Protein | 17.61g | 35% | |
| Vitamin C | 5mg | 8% | |
| Iron | 4.2mg | 23% | |
| Calcium | 16.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.67 Kcal (560 kJ) | ||
| Calories from fat | 8.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 5% | |
|---|---|---|---|
| Cholesterol | 19.2mg | 21% | |
| Sodium | 59.09mg | 8% | |
| Potassium | 142.53mg | 10% | |
| Total Carbs | 18.85g | 21% | |
| Sugars | 17.95g | 239% | |
| Protein | 5.29g | 35% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 1.2mg | 23% | |
| Calcium | 5mg | 2% | |
* 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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