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Seared Magret Duck Breasts With Duck Fat, Pan-roasted Fingerling Potatoes, Haricots Verts And A Balsamic Cherry Reduction
EMERIL23Ingredients
45Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. olive oil
- 2 tsp. minced shallots
- 1/2 tsp. minced garlic
- 1/2 cup dried cherries
- 1/2 cup balsamic vinegar
- 1 1/2 cups duck stock (rich ,or chicken)
- 2 tsp. sage leaves (chopped fresh)
- 1 Tbsp. butter (cold)
- salt
- black pepper
- 1/2 lb. haricots verts (stem ends trimmed)
- 1 cup water
- salt
- pepper
- 1 Tbsp. butter
- 2 magret duck breast halves (12 to 16 ounces each)
- 1 1/2 tsp. kosher salt
- 1 tsp. cracked black pepper (freshly)
- sage leaves (Fresh or fried, for garnish, optional)
- 8 fingerling potatoes
- 2 Tbsp. rendered duck fat (reserved from cooking the duck breasts)
- salt
- pepper
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol25mg8% |
Sodium1670mg70% |
Potassium460mg13% |
Protein4g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A20% |
Vitamin C15% |
Calcium10% |
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.
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