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Duck breasts with orange ginger sauce, mashed potatoes and green beans
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Ingredients
- 40 g eschalots cut into halves
- 1 garlic clove
- 20 g fresh ginger peeled, cut into thin pieces (2 mm)
-
60
g bitter orange marmalade
or 60 g orange marmalade - 3 tsp lemon juice
- 1 pinch fresh thyme leaves
- 20 g olive oil
-
20
g balsamic vinegar
or 20 g sherry vinegar - 50 g Port wine
- 550 g water
- 1 tsp salt
- ½ tsp ground black pepper adjust to taste
- 2 skinless duck breasts (approx. 150-200 g each) (see tip)
- 350 g floury potatoes peeled, cut in small pieces (1 cm)
- ½ tsp ground sweet paprika
- 30 g unsalted butter
- 120 g full cream milk
- 120 - 150 g fresh green beans cut into pieces (2 cm) if necessary
- Nutrition
- per 1 portion
- Calories
- 750 kcal / 3136 kJ
- Protein
- 43 g
- Fat
- 33 g
- Carbohydrates
- 60 g
- Fibre
- 4.4 g
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