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Chopped Duck Breast Recipe
|White pepper||1 1⁄4 Pinch|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Duck breast||1 Pound|
|Coarsely ground green pepper||1 Teaspoon|
|Dry sherry||8 Tablespoon|
|Creme fraiche||2 Tablespoon|
|French mustard with seeds||2 Teaspoon|
Serving size: Complete recipe
Calories 2034 Calories from Fat 1255
% Daily Value*
Total Fat 140 g215.9%
Saturated Fat 55 g275.2%
Trans Fat 0 g
Cholesterol 1020.8 mg
Sodium 2358.2 mg98.3%
Total Carbohydrates 52 g17.5%
Dietary Fiber 8.6 g34.5%
Sugars 21.8 g
Protein 119 g238.8%
Vitamin A 25.9% Vitamin C 265.8%
Calcium 21.9% Iron 148%
*Based on a 2000 Calorie diet
Chop them, sprinkle with the salt and pepper, and cook with 2 tablespoons of the cream until thickened, then allow to cool.
Mix the mushrooms with the whisked eggs.
Heat the oil in small amounts for each portion in a pan and cook small pancakes from the mushroom mixture.
Cut them in strips and saute, then keep warm.
Cut the duck breast into thin slices and season with pepper.
Clean the green pepper and cut into very thin strips.
Heat the remaining oil in a pan until it smokes and stir-fry the duck breast slices.
Remove from the pan.
Saute the green pepper 1 minute, add the sherry, the remaining cream and the creme fraiche and simmer 3 minutes.
Add the duck breast and mustard.