Cooking Light'S Seared Orange Duck Breast - cooking recipe

Ingredients

3 (12 ounce) duck breasts, skinned and halved
1 1/2 tablespoons grated orange rind
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, crushed
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup sake (rice wine)
1 1/2 tablespoons low sodium soy sauce
1 tablespoon honey
1 tablespoon canola oil

Preparation

Combine duck, orange rind, salt, pepper and garlic in a medium bowl. Cover and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Combine juice, sake, soy sauce and honey in a small saucepan; bring to boil. Reduce heat to medium-low, and simmer until mixture is reduced to 2/3 cup (about 10 minutes).
Heat canola oil in a large ovenproof skillet over medium-high heat. Add duck; saute about 5 minutes. Turn duck over; drizzle with about 3 TBS of juice mixture.
Bake at 400 degrees for about 10 minutes.
Remove duck from pan; cut duck into 1/4 inch thick slices (if using a breast).
Serve with orange sauce.
Serves: 6.
Calories: 167.
Fat: 6.3 g.
Protein: 18.8 g.
Fiber: 0.3 g.
Chol: 71 mg.
Sodium: 580 mg.