Sautéed Duck Breast with Peas

Sautéed Duck Breast with Peas Recipe
Photo: Karry Hosford
Try this recipe with pork chops or chicken breast halves.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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 tablespoons chopped fresh parsley (optional)

Preparation

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.

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.

Note:

Allen Smith,

May 2003
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