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For an elegant presentation and accompaniment, arrange sautéed bok choy
and long-grain and wild rice on a serving platter with the duck.
Ingredients
1 tsp each margarine and olive or vegetable oil
½ pound skinned and boned duck breast
1 tbsp chopped shallot or onion
1 tsp all-purpose flour
½ cup canned ready-to-serve chicken broth
¼ cup medium-dry Madeira wine
1 tbsp raspberry vinegar
1 medium plum (about 2½ ounces), pitted and sliced
Method
In 10-inch nonstick skillet heat margarine and oil until margarine is
melted; add duck and cook over medium-high heat, turning once, until
lightly browned, 2 to 3 minutes on each side.
Transfer to plate and set
aside.
In same skillet sauté shallot (or onion)
over medium heat until translucent, about 1 minute.
Sprinkle flour over shallot (or onion)
and stir quickly to combine.
Stir in broth, wine and vinegar and cook,
stirring frequently, until mixture thickens, 2 to 3 minutes.
Reduce
heat to low; add duck and plum slices and turn to coat with sauce.
Cook
until duck and plum slices are heated through, about 1 minute.
To serve, slice duck and arrange on serving platter; top with sauce and
plum slices.
MAKES 2 SERVINGS.
Variation: Madeira Chicken with Plum --
Substitute 1/2 pound skinned and boned chicken breast for the duck. |
