dinner recipe · #04422
Dijon Rosemary Cider Duck Skewers
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 66 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep20 min
Cook16 min
Inactive30 min
Total66 min
Ingredients
- 1½ lbDuck Breast
- 12 ozOrange Bell Pepper
- 1 tbspOlive Oil
- 3 tbspDijon Mustard
- 1 tspRosemary
- 2 tbspApple Cider Vinegar
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Duck Breast and Orange Bell Pepper into even bite-size pieces. Stir the Dijon Mustard, Rosemary, Apple Cider Vinegar, Olive Oil, and Table Salt together in a nonreactive container.
- Add the Duck Breast, turn to coat, cover, and marinate in the refrigerator for 30 minutes. Thread the Duck Breast and Orange Bell Pepper onto skewers, discarding the used marinade.
- Keep the raw Duck Breast and raw juices away from ready-to-eat foods, utensils, and surfaces. Grill or broil the skewers, turning regularly, until the Duck Breast reaches at least 165°F (73.9°C) on a food thermometer. Serve the skewers immediately from a clean platter.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 21.5 g
- Carbohydrates
- 5.4 g
- Fat
- 9.4 g
- Fiber
- 0.9 g
- Sodium
- 460.8 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.