Marinated duck breast salad

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.

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