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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut leek into thin slices. | 2. Heat butter in sauce pan. Add the leek and cook until translucent. | 3. Season with salt, pepper and nutmeg. Remove from heat and set aside. | 4. In a skillet over high heat, brown duck breast for 3 minutes. | 5. on each side. Remove and place in a pre-heated 175°F (80°C) oven. | 6. Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,. | 7. and simmer for 1 minute to reduce volume. Add the red wine,. | 8. continuing to simmer until the volume in reduced by half. | 9. Add cranberries soon enough to be tender. | 10. Add the diced cold butter and stir until thick. | 11. Spoon the leek into the centre of each plate. Cut the breast into. | 12. thin slices and arrange in a star shape around the leek. | 13. Spoon sauce over the dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast	2			-	-	-	-
leek	1			54.29	12.5935	1.335	0.267
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
grapeseed oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
red wine	3/4	cup		-	-	-	-
butter	1	ounce	diced	161.595	7.4249	5.0491	13.607999999999999
cranberry	16 -20		dried	0.0	0.0	0.0	0.0
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salt				-	-	-	-
pepper			cracked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.