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Duck With Ginger and Scallions Submitted by: Karen Paulosky, Occupational Medicine |
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| 4 Ducks breasted out 1 2" piece of Ginger root 1 bunch of scallions |
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1 cup of stock 4 Tbsp hot unsalted butter 1/2 cup of sesame oil |
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| Slice duck breasts in horizontally and saute in 1 Tbsp of
butter for 3-4 minutes/slice or until spongy to touch. Chop the green part
of the scallions into 1/4 inch pieces. Peel and julienne the ginger root
into pieces 1/16" by 1" in size and put in cup with sesame oil. Put cooked
duck breasts into a heated platter. Add the stock to the pan that the ducks
were cooked in and cook over high heat scraping the bottom with a wire whisk.
Cook until the liquid has been reduced to about 1/4 cup. Whisk in remaining
3 Tbsp of butter. Now add ginger and scallions. Arrange duck on platter and
pour sauce over them. Serve. Enjoy.
A courtesy of the Wellness Institute of Marquette General Hospital. If you would like more information on wellness-related issues or would like to be on our mailing list, please call us at 225-4800 or 1-800-562-9753, Ext. 4800. |
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