Duck with Orange and Balsamic Jus


Serves 4

Preparation Time:

Cooking Time:

Ingredients:

  • 2 oranges
  • 1 tbsp SPLENDA® Granulated
  • 1 clove garlic, peeled and crushed
  • 2 tbsp balsamic vinegar
  • 1 tbsp orange liqueur
  • 4 x 200g (7oz) duck breasts

Method

  1. Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.
  2. Slice 4 thin rings from one of the oranges and set aside. Squeeze the juice from the remaining oranges and mix with SPLENDA® Granulated, the garlic, the balsamic vinegar and the orange liqueur.
  3. Make 3-4 slashes in the skin of each breast, place in a non-metallic bowl and pour over the marinade. Cover and leave to marinate at room temperature for 20 minutes.
  4. Heat a frying pan until hot. Remove the duck from the marinade, add to the pan and sear for 2-3 minutes until golden on both sides. Place in a small roasting tin and cook for 10 minutes until the skin is crisp. Remove from the oven and set aside in a warm place to rest.
  5. Add any meat juices to a small frying pan with the reserved marinade and orange slices and simmer gently for 5 minutes. Add the duck breast and cook for a further 2 minutes. Remove the meat, slice and serve with the jus.

 
Tip:
 Serve with mashed potato and steamed vegetables.
 

Nutrition Information
(typical values)

Per serving
(248g)

Energy (kJ/kcal)

1260kJ/302kcal

Protein (g)

39.7g

Carbohydrate (g)

4.4g

  Of which sugars (g)

3.9g

Fat (g)

13.0g

  Of which saturates (g)

4.0g

  Of which mono-unsaturates (g)

6.4g

  Of which poly-unsaturates (g)

2.0g

Salt (g)

0.6g

Fibre (g)

0.3g