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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Sautéed Duck Breast with Peas

Try this recipe with pork chops or chicken breast halves.

Cooking Light MAY 2003

  • Yield: 4 servings

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)

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.

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 27%
  • Fat: 9.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 37.6g
  • Carbohydrate: 16.9g
  • Fiber: 0.3g
  • Cholesterol: 185mg
  • Iron: 6.7mg
  • Sodium: 839mg
  • Calcium: 112mg
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