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Duck breasts with orange ginger sauce, mashed potatoes and green beans
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 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
ou 60 g orange marmalade - 3 tsp lemon juice
- 1 pinch fresh thyme leaves
- 20 g olive oil
-
20
g balsamic vinegar
ou 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
- Nutrição
- por 1 portion
- Energia
- 750 kcal / 3136 kJ
- Proteína
- 43 g
- Gordura
- 33 g
- Hidratos de carbono
- 60 g
- Fibra
- 4.4 g
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