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Duck breast with caramelized shallots and roasted garlic
Duck breast with caramelized shallots and roasted garlic

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You can make similar modifications with the oils that you use to cook your food. For instance, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. It also is a good source of vitamin E which is healthy for your skin, among other things. If you currently eat plenty of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a great choice and will reduce any possible exposure to deadly pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients due to storage or not being picked at the right time.

All in all, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to duck breast with caramelized shallots and roasted garlic recipe. To make duck breast with caramelized shallots and roasted garlic you only need 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Duck breast with caramelized shallots and roasted garlic:
  1. You need 1 Duck breast
  2. Provide 3 cloves garlic
  3. Use 4 small shallots
  4. Get 120 ml stock (beef)
  5. Take 3 tbsp port
  6. You need 10 g butter
  7. You need 10 g sugar
Instructions to make Duck breast with caramelized shallots and roasted garlic:
  1. Bring a pan with hot oil to the boil and sear the duck breast evenly. Then put in the oven at 180 for 6 minutes this will keep it nice and pink.
  2. Take shallots and cook them in a small amount of stock, water sugar and port.
  3. Put some garlic in a pan and roast them in the oven.
  4. Put the browned shallots in the oven for a few minutes to help them go soft.
  5. Take out duck and slice evenly into strips, take shallots and garlic and place on plate.
  6. Use the reduction from the stock and add a little butter and reduce to a sauce.

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