|
Servings: 4 1/4 cup cooking shery |
Place the currants in a mixing bowl, ad the sherry, and let sit for 20 minutes. Preheat the oven to 375 degrees. Place a saute pan on medium heat on the stove top and heat for 2-3 minutes. Lower the flame to allow. Add the oil to the pan and then the duck breasts, skin side down. Brown the skin, 7-8 minutes. Turn the breasts over and cook for 4-5 minutes more. Remove the breasts from the pan and allow to rest, keeping them covered and warm. Turn the flame to high and ad the onions. Cook until the onions are softened. Add the ginger, honey, jam, and currants with the sherry to the pan next. Stir well.Bring the mixture to a gentle simmer, then lower the flame to low and allow to simmer for 3-4 minutes more, or until the sauce thickens Place the breasts on a baking sheet, skin side up, and brush some of the sauce over the skin of each breast. Place the baking sheet in the oven and allow the duck to cook to desired doneness, 3-6 minutes. Remove the duck breasts from the oven, and allow them to rest on a cutting board for a few minutes before slicing and serving. |
| Per Serving: 168 Calories; 1g Fat (6.7%calories from fat); 2g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.
Exchanges: 0 Vegetable; 2 Fruit; 0 Fat; 1/2 Other Carbohydrates. |
|
Hello i am so delighted I discovered your blog, I actually discovered you by error, while I was searching Yahoo for something else, Anyways I am here now and would just like to say thanks for a great blog posting and a all round absorbing blog (I also love the theme/design), I do not have time to read it all at the right now but I have bookmarked it and also added your RSS feeds, so when I have time I will be back to read more