1 | steaklets of duck | 360 g | |
1 | shallots, finely chopped | 40 g | |
1 clove | garlic, finely chopped | ||
1 tbsp | butter, unsalted | 14 g | |
1 tbsp | olive oil | 15 mL | |
1 cup | raspberries, frozen, or fresh | 130 g | |
1 tsp | honey | 7 g | |
1 tbsp | apple cider vinegar | 15 mL | |
1/4 cup | demi-glace sauce | 65 g | |
1 tbsp | apple juice | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/2 tbsp | fresh tarragon, chopped | 1 g |
If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.
Keep the serving plates warm on the stove while you're preparing the dish.
per 1 serving (220 g)
Amount % Daily Value |
Calories 310 |
Fat 18 g 28 % |
Saturated
6.4 g
33 % |
Cholesterol 80 mg |
Sodium 50 mg 2 % |
Carbohydrate 16 g 5 % |
Fibre 4 g 17 % |
Sugars 6 g |
Net Carbs 12 g |
Protein 21 g |
Vitamin A 8 % |
Vitamin C 30 % |
Calcium 4 % |
Iron 21 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 3 ½ |
Other Foods | 0 |