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Leeks
Duck breasts over leeks with spices marmalade
Author:
Les Cultures de chez nous
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Preparation
30
Baking
30
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of duck fat or vegetable oil
1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
15 ml (1 tablespoon) of chinese spices mix
60 ml (1/4 cup) of raisins or cranberries
125 ml (1/2 cup) of orange juice
30 ml (2 tablespoons) of white wine vinegar
60 ml (1/4 cup) of honey
Ground salt and pepper up to taste
2 duck breasts of about 375 gr (3/4 pound)
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Duck breasts over leeks with spices marmalade
From
Sep 22
to
Jan 01
Preparation
In a casserole, melt duck fat at medium heat. Add leeks and cook while stirring few times for 5 to 6 minutes. Add spices, raisins, orange juice, vinegar, honey, salt and pepper. Cook for about 10 minutes at low heat while stirring frequently.
Meanwhile, preheat oven at 180*C (350 *F). Criss-cross duck breasts over the fat side, without slicing completely the meat. Season with salt and pepper.
In a large oven safe non-stick pan, at medium heat, brown duck breasts on fat sides for 3 minutes. Turn duck breasts and continue to oven bake for 15 minutes.
Remove from oven, cover with aluminium paper and cool down 3 minutes before slicing.
Slice and serve in a large plate, garnish with warm leeks marmalade.
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