Ingredients
- 2 duck breasts
- Coarse salt and freshly ground pepper to taste
- 1 tablespoon rosemary leaves
- 4 carrots
- 1 cup chicken stock
-
Nutritional Information
-
Nutritional analysis per serving (2 servings)
298 calories; 8 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 37 grams protein; 131 milligrams cholesterol; 350 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Marinate the breasts in salt, pepper and rosemary for two hours. Place in a cast-iron skillet and slowly cook breast down so the fat pours off, for 10 minutes.
- Preheat oven to 500 degrees. Place the breast skin side up on a roasting pan and roast for five to 10 minutes or until medium-rare.
- Meanwhile, slice the carrots. Pour off the fat from the cast-iron pan and add the stock with the carrots. Cook gently until the carrots are glazed with the stock.
- Place the duck breasts on a heated platter and garnish with the carrots and rosemary.
Dining and Cooking