Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Try this recipe with pork chops or chicken breast halves.

Allen Smith
Recipe by Cooking Light May 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

312 calories; calories from fat 27%; fat 9.5g; saturated fat 2.4g; mono fat 3.7g; poly fat 2.2g; protein 37.6g; carbohydrates 16.9g; fiber 0.3g; cholesterol 185mg; iron 6.7mg; sodium 839mg; calcium 112mg.
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