Duck Breast Au Poivre


Serves: 4

Ingredients



ZESPRI® Kiwifruit and Scallions

  • 2 ZESPRI® GOLD Kiwifruit, peeled and julienned
  • 2 ZESPRI® GREEN Kiwifruit, peeled and julienned
  • 1 orange, peeled, seeded and diced
  • ½ cup scallion tops, thinly sliced


Yukon Gold Potatoes

  • 4 cups Yukon gold potatoes, peeled and ¾ inch diced
  • 1¼ teaspoons salt
  • 2 tablespoons olive oil


Duck Breast

  • 4 duck breast halves
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 tablespoon vegetable oil

Duck Breast Au Poivre
 

Directions


 

ZESPRI® Kiwifruit and Scallions

1. Combine ZESPRI® Kiwifruit, oranges and scallions in medium bowl; set aside


Yukon Gold Potatoes

1. Place potatoes in large saucepan over medium high heat. Add 2 quarts cold water and salt. Bring to boil; reduce heat and simmer for 10 minutes or until potatoes are tender. Drain and cool
2. Heat oil in medium skillet over high heat. Press down potatoes with spatula and add to pan. Reduce heat and cook potatoes for 4 to 5 minutes per side or until golden. Turn and brown on remaining side. Set aside; keep warm


Duck Breast

1. Trim breasts of excess fat. Score skin with crosshatch marks, but do not pierce flesh. Season with salt and pepper
2. Heat oil in large skillet over medium heat. Place breasts, skin side down, in skillet and cook for 3 to 4 minutes until skin begins to brown. Pour off excess fat
3. Reduce heat to medium low, and continue cooking skin side down for 10 to 15 minutes or until skin is golden and crisp. Turn and cook an additional 1 minute
4. Slice each breast into six to eight slices and arrange over a bed of potatoes. Top with ¼ cup kiwifruit mixture. Serve immediately


Cooking Time

40 minutes


Preparation Time

30 minutes


Nutritional Analysis Per Serving



Calories 490 (44% Calories from Fat)
Protein  34 g
Carbohydrate 36 g
Fibre 6 g
Fat 24 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium  840 mg

 

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