Title: Duck with Apples And Jewelled Rice
Categories: Ready stead, Emp
Yield: 1 servings

200 g Brown rice
100 g Baby carrots; peeled and
-sliced
50 g Baby sweetcorn; sliced
100 g Mangetouts
2 Duck breasts
An orange; juice of
Splash balsamic vinegar
1 Apple; cored and cut into
; quarters
Knob of butter
1 pn Cinnamon
Salt and pepper

Preheat the oven to 220c/425f.

1 Cook the rice in twice its volume of water. Halfway through the cooking,
add the carrot and sweetcorn. About 3-4 minutes before the end of cooking
time, add the mangetout.

2 Cook the duck breasts skin side down in a dry hot frying pan. When the
skin is golden, pour off the fat and transfer to the oven for 8-10 minutes.

3 Return the duck to the hob, add the orange juice and balsamic inegar.
Reduce a little and season.

4 Slice each apple quarter into four. Soften in the butter with the cinnamo
. Serve with the rice and sliced duck.

Converted by MC_Buster.

Per serving: 844 Calories (kcal); 6g Total Fat; (6% calories from fat); 16g
Protein; 182g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 10
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.