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    You are in: Home / Recipes / Duck Breast With Asian Sauce Recipe
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    Duck Breast With Asian Sauce

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 17, 2013

      This worked out so so nice... didnt do the rice thing with it but the duck was amazing... We did our duck in the webber and made a nice sauce from the marinade and what the duck rendered. I say give it a red hot go cause u will be happy

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    • on October 11, 2010

      Wonderful! I served with the timbales I made in advance and microwaved later as suggested which makes for a great dish where you can get most of the prep out of the way before-hand but it seems like you've spent ages on it. Normally with duck I go down the path of fruit based fairly sweet sauces but the slightly more 'robust' taste brought in by the hoisin and worcestershire sauce made a pleasant change that was great in combination with the timbales.

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    • on April 15, 2008

      this was delicious. i had marinated it to prepare the next night for dinner but our plans changed so it marinated for 2 days but i think that only enhanced the flavor. i scored the fat side of the breasts and cooked them in a cast iron pan. i removed them to keep warm and sauteed onions and yukon gold potatoes in the rendered duck fat. great dinner, thanks.

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    Nutritional Facts for Duck Breast With Asian Sauce

    Serving Size: 1 (623 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1227.5
     
    Calories from Fat 346
    28%
    Total Fat 38.5 g
    59%
    Saturated Fat 13.0 g
    65%
    Cholesterol 391.0 mg
    130%
    Sodium 2620.8 mg
    109%
    Total Carbohydrate 142.7 g
    47%
    Dietary Fiber 7.7 g
    30%
    Sugars 53.8 g
    215%
    Protein 76.7 g
    153%

    The following items or measurements are not included:

    rice wine vinegar

    Chinese five spice powder

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