Marinated duck breast salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Duck breasts |
| 300 | millilitres | Good olive oil; (1/2 pint) |
| 2 | Cloves garlic; finely diced | |
| 1 | tablespoon | Diced fresh ginger |
| 1 | Carrot; finely diced | |
| 300 | millilitres | Dry white wine; (1/2pint) |
| 150 | millilitres | Water; (1/4pint) |
| 1 | tablespoon | Dried oregano |
| 1 | Fresh chilli; finely diced | |
| 2 | tablespoons | Soy sauce |
| 1 | Roasted pepper; skinned, seeded and | |
| ; diced | ||
| 2 | tablespoons | Clear honey |
| ½ | bunch | Spring onion; finley diced |
Directions
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.