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Sautéed Duck Breast with Peas

Photo: Karry Hosford
Yield 4 servings
Try this recipe with pork chops or chicken breast halves.

Ingredients

  • 2 teaspoons vegetable oil
  • 4 (6-ounce) duck breast halves, skinned
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons balsamic vinegar
  • 2 cups Basic Pot of Peas
  • 2 tablespoons chopped fresh parsley (optional)

Nutrition Information

  • calories 312
  • caloriesfromfat 27 %
  • fat 9.5 g
  • satfat 2.4 g
  • monofat 3.7 g
  • polyfat 2.2 g
  • protein 37.6 g
  • carbohydrate 16.9 g
  • fiber 0.3 g
  • cholesterol 185 mg
  • iron 6.7 mg
  • sodium 839 mg
  • calcium 112 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck to pan; sauté 5 minutes. Turn and sauté an additional 2 minutes or until desired degree of doneness. Add vinegar; cook 1 minute. Remove from heat; let stand 10 minutes. Cut duck diagonally across grain into thin strips.

  2. Spoon 1/2 cup peas onto each of 4 plates; place 1 breast half on each plate. Drizzle with vinegar sauce; garnish with parsley, if desired.