Nutritional Facts of Duck Meat Recipe
Duck is a rich meat and is best accompanied by fruit, as in this sophisticated dinner dish.
• Serving Size: 4
• Calories per serving: 286
• Fat content per serving: 8.4 g
Which Ingredients You Need
• 450 g/ 1 1b boneless duck breasts, skin removed
• 2 tbsp raspberry vinegar
• 2 tbsp rose water
• 1 tbsp clear honey
• 1 tsp sunflower oil
• Salt and pepper
• two kiwi fruit, peeled and sliced thinly assorted vegetables
• 225 g/8 oz raspberries, thawed if frozen
• 300 ml ½ pint
• one ¼ cup rose water
• 2 tsp corn flour (cornstarch) blended with 4 tsp cold water
Preparation for Duck Meat Recipe with Kiwi Fruit and Raspberries
• Preheat the grill (broiler) to medium. Skin and trim the duck breasts to remove any excess fat. Using a sharp knife, score the flesh in diagonal lines and pound it with a meat mallet or a covered rolling pin until it is 1.5 cm 3/4 inch thick.
• Place the duck breasts in a shallow dish. Mix the vinegar, brandy, and honey in a small bowl and pour it over the duck. Cover and leave to chill in the refrigerator for about 1 hour.
• Drain the duck, reserving the marinade, and place it on the grill (broiler) rack. Season and brush with a bit of oil. Cook for 10 minutes, turn over, season, brush with oil again, and cook for 8—10 minutes until the meat is cooked.
• Meanwhile, make the sauce. Reserving about 60 g/2 oz raspberries, place the rest in a pan. Add the reserved marinade and the rose water. Bring to a boil and simmer for 5 minutes until slightly reduced.
• Strain the sauce through a sieve, pressing the raspberries with the back of a spoon. Return the liquid to the saucepan and add the corn flour (cornstarch) paste. Heat through, stirring, until thickened. Add the reserved raspberries and season to taste.
• Thinly slice the duck breast and arrange it fanned out on warm serving plates, alternating with slices of kiwi fruit. Spoon over the sauce and serve with a selection of vegetables.