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A tangy and refreshing dish - perfect for entertaining.
5 g cinnamon sticks (2)
1 tbsp peanut oil
3 breasts, bone and skin removed duck breast
1 tbsp fish sauce
0.12 cup sweet chili sauce (2 tbsp)
1 blood orange rind
1 cup orange juice
3 tsps ginger, grated
spring onions, cut into thin strips
red pepper, sliced
1 fl oz red wine (2 tbsp)
1/2 cup unpacked palm sugar
1/2 fl oz rice vinegar (2 tbsp)
Cut orange rind into thin strips.
Combine ingredients (except for duck and spring onions) in a saucepan and bring to the boil. Boil for about 10 minutes, until syrupy.
Prick duck skin well and sear breasts, skin side down for about 8 minutes.
Turn and cook for another 8 minutes – allow to rest.
Cut duck into thin slices and serve on Asian noodles.
Sprinkle with spring onions and pour orange sauce over.
19 members have added this recipe to their cookbook.
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looks tasty :)
28 Sep 06 by member:
Deadly sauce for Atkins
Atkins, Induction Phase
29 Dec 06 by member:
definitely trying this one!
23 Mar 08 by member:
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in 1 serving of Asian Duck.
, 42% carbs, 33% protein.
Amount Per Serving
Calories from Fat 81
% Daily Values*
Polyunsaturated Fat 1.909g
Monounsaturated Fat 3.111g
Vitamin A 26%
Vitamin C 193%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
* Based on a RDI of 2000 calories
What is my Recommended Daily Intake (RDI)?
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