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Duck Breast Slices With Apricots Recipe
|Duck breast||3⁄4 Pound (In One Piece)|
|Mango chutney||2 Tablespoon|
|Apricot halves||1⁄2 Can (5 oz), drained|
|Port||2 Tablespoon (White Variety)|
Serving size: Complete recipe
Calories 680 Calories from Fat 249
% Daily Value*
Total Fat 28 g42.8%
Saturated Fat 12.2 g61.2%
Trans Fat 0 g
Cholesterol 294.2 mg
Sodium 1017.2 mg42.4%
Total Carbohydrates 31 g10.3%
Dietary Fiber 4.1 g16.4%
Sugars 24.4 g
Protein 70 g139.3%
Vitamin A 65.7% Vitamin C 58.8%
Calcium 3.4% Iron 88.4%
*Based on a 2000 Calorie diet
Put the duck breast into the hot dish, skin side down.
Season the top side of the meat with salt and pepper and spread it with half of the chutney.
When the duck has stopped sizzling, discard the fat, return to the browning dish, skin side up, and spread this side with the remaining chutney.
Put the browning dish into the oven and cook on HIGH for 3 minutes.
Add the apricots and the vinegar to the dish.
Season with salt and pepper.
Return to the oven and cook for 1 further minute on HIGH.
Transfer the duck breast to a dish and carve into thick slices.
Pour the carving liquid into the browning dish and add the butter and port.