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Duck Breasts with Pears and Shallots
BLUE KITCHEN12Ingredients
40Minutes
360Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 boneless duck breast halves (with skin [about 3/4 to 1 pound—see Kitchen Notes])
- salt
- freshly ground black pepper
- 1 pear (firm ripe, unpeeled, cored and sliced into 8 wedges [see Kitchen Notes])
- 1/4 cup shallots (finely chopped)
- 1 garlic clove (chopped)
- 1 tsp. dried tarragon
- 1 Tbsp. sugar
- 1/4 cup balsamic vinegar
- 1/4 cup brandy
- 1/4 cup chicken stock (or broth)
- 1 Tbsp. unsalted butter (cut into bits)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium490mg20% |
| Potassium470mg13% |
| Protein18g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber3g12% |
| Sugars21g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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