Our first recipe is a salad — a bright way to dine either at lunch or dinner. We purchased frozen boned duck breasts. It’s easiest to remove the skin and fat when the breast is slightly frozen. It just peels right off. Make sure you score the duck meat before cooking and do cook it to medium to keep it tender and moist. Another time substitute your favorite fish. This recipe will be one you make over and over.
1/4 cup fresh juice
2 teaspoons honey
2-3 teaspoons grated fresh ginger, to taste
2 teaspoons reduced-sodium soy sauce
1 tablespoon olive oil
1/8 teaspoon crushed red pepper flakes, (optional)
4 4-ounce (duck breasts
1 mango, peeled, seeded, and sliced
6 cups mixed greens
In a cup, combine along the juice, honey, ginger, soy sauce, olive oil, and red pepper flakes, if using. Set aside.
Score the duck breasts and brush with a small amount of the dressing. Grill or broil till medium. take away and permit to rest for five minutes. Slice thin.
To serve, place the mixed greens on four large plates. make a fan of mango slices over the greens on every plate, and prime with slices of duck breast. Drizzle with dressing and serve.
Per serving: 234 calories (32% calories from fat), 24 g protein, 0 g total fat (2.0 g saturated fat), 16 g carbohydrate, three g dietary fiber, 87 mg cholesterin, 152 mg sodium, 676 mg potassium
Diabetic exchanges: 3 lean protein, 1 carbohydrate (fruit)
Duck Breasts with Mango and Lime Dressing
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.