Yield: 1 servings
Measure | Ingredient |
---|---|
200 grams | Brown rice |
100 grams | Baby carrots; peeled and sliced |
50 grams | Baby sweetcorn; sliced |
100 grams | Mangetouts |
2 \N | Duck breasts |
\N \N | An orange; juice of |
\N \N | Splash balsamic vinegar |
1 \N | Apple; cored and cut into |
\N \N | ; quarters |
\N \N | Knob of butter |
1 pinch | Cinnamon |
\N \N | Salt and pepper |
Preheat the oven to 220c/425f.
1 Cook the rice in twice its volume of water. Halfway through the cooking, add the carrot and sweetcorn. About 3-4 minutes before the end of cooking time, add the mangetout.
2 Cook the duck breasts skin side down in a dry hot frying pan. When the skin is golden, pour off the fat and transfer to the oven for 8-10 minutes.
3 Return the duck to the hob, add the orange juice and balsamic inegar.
Reduce a little and season.
4 Slice each apple quarter into four. Soften in the butter with the cinnamo . Serve with the rice and sliced duck.
Converted by MC_Buster.
Per serving: 844 Calories (kcal); 6g Total Fat; (6% calories from fat); 16g Protein; 182g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 1 ½ Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.