Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Duck breast |
6 \N | Broccoli florets; blanched (6 to 8) |
1 \N | Clove garlic; smashed |
100 grams | Egg noodles; cooked |
1 drop | Sesame oil |
1 drop | Tabasco |
1 tablespoon | Soy sauce |
1 teaspoon | Honey |
1 \N | Squeeze lime juice |
1 tablespoon | Oil |
\N \N | Salt and pepper |
1 Preheat the oven to 200c/400f. Trim the breast of excess fat, score the fat using a sharp knife and season. Melt the duck fat trimmings in a frying pan with the oil.
2 Sear the duck breast for two minutes each side, remove the fat and reserve in a bowl. Put the duck in an ovenproof dish, and into the oven for 10-12 minutes.
3 Using the same pan, stir-fry the broccoli florets with the garlic for a couple of minutes.
4 Add the remaining ingredients and heat through. Serve the breast with the noodles and top with the crispy duck fat.
Converted by MC_Buster.
Per serving: 623 Calories (kcal); 18g Total Fat; (25% calories from fat); 18g Protein; 105g Carbohydrate; 95mg Cholesterol; 1071mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 ½ Fruit; 2 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.