Post by April B. on Apr 13, 2004 10:40:17 GMT -6
From: REEMARGARET
To: posts@chitterlings.com
Subject: DUCK WITH APPLES
1 teaspoon (5 ml) ground allspice
1 teaspoon (5 ml) freshly ground pepper
1/4 teaspoon (1.25 ml) salt
4 skinless duck breasts, 5 ounces (150 g) each, all fat removed
refrigerated butte-flavored cooking spray
1 medium onion, 5 ounces (150 g), minced
2 large cloves garlic, minced
3 fresh sage leaves, minced or 1/4 teaspoon (1.25 ml) rubbed
dried
1 teaspoon (5 ml) minced fresh rosemary or 1/4 teaspoon (1.25 ml)
crushed dried
1/2 ounce (15 g) low fat, low-sodium ham, chopped
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) fat-free, no salt added canned chicken broth
2 medium Granny Smith or Fuji apples, 10 ounces total (300 g),
cored and sliced
1 tablespoon (15 ml) red wine vinegar
extra fresh sage leaves for garnish (optional)
Combine the allspice, pepper, and salt; rub into the duck
breasts. Allow to stand at room temperature for 15 minutes.
Lightly coat a nonstick skillet with cooking spray. Add the duck
breasts and sauté over high heat until browned on both sides.
Lower heat and cook until medium rare, about
another 3 minutes per side. Do not overcook duck breast as it
becomes dry and stringy. Transfer duck breasts to a heated
platter; keep warm.
Add the onion, garlic, sage, rosemary, and ham to the skillet.
Stir in wine and broth. Reduce liquid to about 1/3 cup (80 ml).
Spray another nonstick skillet with cooking spray and sauté apple
slices with red winger until they begin to soften, about 4
minutes. Set aside.
Add the duck breasts to the reduced sauce and reheat. Place a
duck breast on each of 4 serving plates. Top with equal portions
of the sauce and apples. Serve immediately
To: posts@chitterlings.com
Subject: DUCK WITH APPLES
1 teaspoon (5 ml) ground allspice
1 teaspoon (5 ml) freshly ground pepper
1/4 teaspoon (1.25 ml) salt
4 skinless duck breasts, 5 ounces (150 g) each, all fat removed
refrigerated butte-flavored cooking spray
1 medium onion, 5 ounces (150 g), minced
2 large cloves garlic, minced
3 fresh sage leaves, minced or 1/4 teaspoon (1.25 ml) rubbed
dried
1 teaspoon (5 ml) minced fresh rosemary or 1/4 teaspoon (1.25 ml)
crushed dried
1/2 ounce (15 g) low fat, low-sodium ham, chopped
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) fat-free, no salt added canned chicken broth
2 medium Granny Smith or Fuji apples, 10 ounces total (300 g),
cored and sliced
1 tablespoon (15 ml) red wine vinegar
extra fresh sage leaves for garnish (optional)
Combine the allspice, pepper, and salt; rub into the duck
breasts. Allow to stand at room temperature for 15 minutes.
Lightly coat a nonstick skillet with cooking spray. Add the duck
breasts and sauté over high heat until browned on both sides.
Lower heat and cook until medium rare, about
another 3 minutes per side. Do not overcook duck breast as it
becomes dry and stringy. Transfer duck breasts to a heated
platter; keep warm.
Add the onion, garlic, sage, rosemary, and ham to the skillet.
Stir in wine and broth. Reduce liquid to about 1/3 cup (80 ml).
Spray another nonstick skillet with cooking spray and sauté apple
slices with red winger until they begin to soften, about 4
minutes. Set aside.
Add the duck breasts to the reduced sauce and reheat. Place a
duck breast on each of 4 serving plates. Top with equal portions
of the sauce and apples. Serve immediately