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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 321 kcal | (15 %) | ||
| Protein | 22.3 g | (23 %) | ||
| Fat | 10.9 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams duck legs
- Salt and peppers
- 100 milliliters Marsala wine (or red currant juice)
- 250 milliliters duck stock
- 200 grams fresh Pineapple
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 120 grams Long grain and wild rice mix
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.
