Yield: 4 servings
Measure | Ingredient |
---|---|
2 larges | Duck breasts |
300 millilitres | Good olive oil; (1/2 pint) |
2 \N | Cloves garlic; finely diced |
1 tablespoon | Diced fresh ginger |
1 \N | Carrot; finely diced |
300 millilitres | Dry white wine; (1/2pint) |
150 millilitres | Water; (1/4pint) |
1 tablespoon | Dried oregano |
1 \N | Fresh chilli; finely diced |
2 tablespoons | Soy sauce |
1 \N | Roasted pepper; skinned, seeded and |
\N \N | ; diced |
2 tablespoons | Clear honey |
½ bunch | Spring onion; finley diced |
Heat the olive oil, garlic, ginger and carrot together over a medium heat for 5 minutes, do not brown.
Add wine, water, oregano, chilli, soy sauce, red pepper and honey and simmer for 15 minutes. Add the spring onions for the last 5 minutes of cooking. Allow to cool.
Cut the duck breast in half. Marinade them in the cold marinade for 24 hours, before roasting or grilling.
Converted by MC_Buster.
Per serving: 75 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 527mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.