
Duck breast with broccoli

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If you can find broccoli rabe (cime de rapa), you could use it instead of broccoli for a change. Sometimes we do a variation with balsamic vinegar (about 1/3 cup) instead of Worcestershire sauce. We add the balsamic vinegar to the pan in the same way, let it reduce by half, then, instead of adding olive oil, we put in a couple of pats of butter, beat them in and continue with the recipe. Rather than the broccoli, we serve it with a mixed salad, dressed with Balsamic vinaigrette. We also sauté the spelt with around 1 tablespoon of golden raisins and 1 tablespoon of toasted pine nuts.
ingredients
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serves: 4
4 duck breasts
4 tablespoons spelt
2/3 cup extra virgin olive oil
2 heads of broccoli (separated, into florets)
2 tablespoons Worcestershire sauce
2 cloves garlic (sliced)
1 red chile (deseeded and sliced)
salt and pepper
Nutrition Facts
Duck breast with broccoli
Servings Per Recipe: 4
Amount per Serving
Calories: 1365
- Total Fat: 131.1 g
- Saturated Fat: 36.8 g
- Trans Fat: 0 g
- Cholesterol: 182.4 mg
- Sodium: 258.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.7 g
- Sugars: 4.2 g
- Protein: 31.1 g
preparation

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