Duck Breasts with Pineapple and Rice

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Duck Breasts with Pineapple and Rice
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
321
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories321 kcal(15 %)
Protein22.3 g(23 %)
Fat10.9 g(9 %)
Carbohydrates31 g(21 %)

Ingredients

for
4
Ingredients
300 grams
Salt and Pepper
100 milliliters
Marsala wine (or red currant juice)
250 milliliters
200 grams
fresh Pineapple
1 bunch
2 tablespoons
120 grams

Preparation steps

1.

Remove the skin from the duck breasts. Season the duck breasts with salt and pepper to taste. Sear the duck breasts in a nonstick pan until golden on both sides. Stir in the marsala and duck stock, and simmer over low heat until cooked through, about 15-20 minutes. Remove and allow to rest for 3-5 minutes before slicing. 

2.

Cut the pineapple into slices. Rinse the scallions and cut into pieces. Heat the oil in a nonstick skillet. Add the pineapple slices and cook until golden on both sides. Add the scallions and cook until fragrant. Season with a pinch each of salt and cayenne pepper.

3.

Cook the rice in a pot of salted water according to the package instructions.

4.

Slice the duck and serve on plates with the pineapple slices and rice.