Sautéed Duck Breast With Peas

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Try this recipe using pork chops or chicken breast halves in place of duck breasts.
== Ingredients ==
* 2 teaspoons vegetable oil
* 4 (6-ounce) duck breast halves, skinned
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3 tablespoons balsamic vinegar
* 2 cups Basic Pot of Peas
* 2 tablespoons chopped fresh parsley (optional)
== Directions ==
# Heat oil in a large nonstick skillet over medium-high heat.
# Sprinkle duck with salt and pepper.
# Add duck to pan; sauté 5 minutes.
# Turn and sauté an additional 2 minutes or until desired degree of doneness.
# Add vinegar; cook 1 minute.
# Remove from heat; let stand 10 minutes.
# Cut duck diagonally across the grain into thin strips.
# Spoon 1/2 cup peas onto each of 4 plates; place 1 breast half on each plate.
# Drizzle with vinegar sauce; garnish with parsley, if desired.
Category:Low-calorie Recipes
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Category:Quick and Easy Main Dishes
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Category:Healthy Main Dishes
Category:American Recipes
Category:American Meat Dishes
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Category:Duck Recipes
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Category:Pink-eyed pea Recipes
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Category:Vinegar Recipes