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Clementine Glazed Duck Breast Recipe
|Boneless duck breast halves||14 Ounce (2 Duck Halves Each Weighing 7 Ounce)|
|Unsalted butter||4 Teaspoon, divided|
|Canned low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Thickener||1⁄2 Teaspoon (Thicken Thin Not/Starch)|
|Granulated sugar substitute||1⁄4 Teaspoon|
|Shallot||1 Small, minced (1 Tablespoon)|
|Finely grated orange zest||1⁄2 Teaspoon (Clementine Or Blood Orange Zest)|
|Fresh orange juice||1⁄4 Cup (4 tbs) (Clementine Or Blood Orange Zest)|
|Balsamic vinegar||1 Teaspoon|
Calories 261 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 7.2 mg
Sodium 73.3 mg3.1%
Total Carbohydrates 3 g1%
Dietary Fiber 0.11 g0.45%
Sugars 1.1 g
Protein 13 g26.4%
Vitamin A 2.8% Vitamin C 4%
Calcium 0.4% Iron 0.71%
*Based on a 2000 Calorie diet
2. Meanwhile, combine broth, thickener, and sugar substitute in a small bowl; whisk thoroughly to break up any lumps of thickener. Set aside.
3. Pour off all but 1 tablespoon fat from skillet. Reduce heat to low; add shallot and cook, stirring, until softened, about 2 minutes. Add zest, juice, and vinegar and cook until reduced by half, about 1 minute.
4. Increase heat to medium-high. Stir broth mixture again, then add to skillet and cook, stirring, until thickened, about 2 minutes. Stir in remaining 3 teaspoons butter and season with salt and pepper to taste.
5. Return duck to skillet and turn until heated through. Transfer duck to a cutting board and cut crosswise into thin slices. Transfer to plates and spoon sauce on top.