13.02.2010 - Preparation
1. Separate the skin from the duck breast with a sharp knife and cut into slices of approximately one centimetre in width.  Put to one side covered by the skin.
2. Combine equal amounts of the marmalade and honey and add a drizzle of olive oil.  Blend well.
3. Heat a lightly oiled grill to a high heat and cook the duck breast for 10 seconds on each side to seal.
4. Remove the sealed breasts to the marmalade and honey mixture and leave to marinate for one hour.
5. Cook the rice with an equal amount of water and a pinch of salt for the recommended time for the variety chosen.
6. When the rice is ready to serve, return the duck to the hot grill and cook until tender adding the sauce at the end to heat through.  Serve.

Nutritional values
Vitamin B12: 3.31mg/100g
RDA: 1.5-2mg/day
Iron: 1.76mg/100g
RDA: 9-12mg/day
Sodium: 71.62mg/100g
RDA: 225-250 mg/day

In the Spanish version, this series of books combines healthy, fun recipes with original short stories to feed the body and the mind.  They are highly recommended for anyone who can understand the Spanish language.
A tasty treat, duckling is also highly recommended for anyone suffering from illnesses related to low iron levels in the blood as it contains a special type of iron which is more easily absorbed into the system.
If marmalade is not to your liking you could choose as alternatives any of the jams made from plums, blackberries or redcurrants.

Our recipes are translated with the generous permission of the author, Teresa Pérez Hernández, from the superb series of books, La Cocina Encuentada.
* Information and images from La Cocina Encuentada – Las cuatro estaciones (in Spanish) by Teresa Pérez Hernández.  ISBN 978-84-96509-84-9 (around 12 euros).



This article appears in the print edition 609 of Island Connections

Gallery: Sweet duckling

4 pictures found: Go to gallery