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 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 tablespoons 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.