Duck with Mangetout
Serves 4
Points: 5 pts per serving
Core: 1 pt for the whole recipe
4 duck breasts, skin and fat removed
¼ tsp ground ginger
2 shallots, finely chopped
2 cloves garlic, crushed
2 tsp coriander seeds, finely crushed
juice of ½ lemon
2 tbsp olive oil
250 g mangetout, topped and tailed and cut into strips
90ml red wine
180 ml chicken stock
1 tsp cornflour
½ pomegranate, kernels removed
salt & pepper
Cut duck into thin strips and put into a bowl with the
ginger, shallots, garlic, coriander and lemon juice. Leave to marinade
for 1 hour.
Heat the oil in a large frying pan or wok, add the duck and
cook for 5 mins. Add the mangetout and cook for 2 mins. Season to
taste.
Blend cornflour with a little stock, stir into the pan with
the wine, remaining stock and pomegranate kernels. Heat until
thickened. Serves with rice or noodles.
Source: Slimming magazine
