Orange-Balsamic Glazed Duck Breasts - 5g carbs
Orange-Balsamic Glazed Duck Breasts
1 teaspoon olive oil
1 clove garlic,, minced
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 cup orange juice
2 tablespoons balsamic vinegar
1/4 cup red wine
1 teaspoon salt, divided
2 teaspoons cornstarch dissolved in 1 tablespoon water
1 1/2 pounds boneless duck breast
1/8 teaspoon black pepper
Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.
Heat the oil in a saucepan over medium high. Add the garlic, cardamom and
coriander and cook, stirring, 30 seconds. Add the orange juice, balsamic
vinegar, red wine and 1/2 teaspoon of the salt; bring to a boil. Boil 5 to 6
minutes, until slightly reduced.
Stir in the dissolved cornstarch; boil 1 to 2 minutes until thickened.
Meanwhile, score the duck breasts through the skin but not the meat in a
crosshatch pattern with the score marks about 1/2 inch apart. Sprinkle with the
remaining 1/2 teaspoon of salt and the pepper.
Heat a large nonstick skillet over medium high. Add the duck, skin-side down,
and cook 3 to 4 minutes, or until the skin is browned. Turn and cook another 3
minutes.
Transfer the duck to the baking sheet, pull off the skin and brush the meat with
the glaze. Roast for 10 to 11 minutes (for medium rare, or an internal
temperature of 135 to 140F). Brush again with the glaze and cook 1 minute
longer.
Slice the duck thinly across the grain and fan the slices out on 4 plates.
Drizzle with the remaining glaze.
Makes 4 servings.
Calories 199, Fat 4 g, Carbs 5 g, Sodium 705 mg, Fiber 0 g.