1 tablespoon of olive oil
1/3 cup of finely chopped onion (50 g)
2 duck breasts, skinless and boneless, cut into medium-sized pieces (700 g)
1 tablespoon of salt
1/2 tablespoon of grated lime zest
2 tablespoons of lime juice
1 1/4 cups of water (300 ml)
1/2 cup of damson fruit, cut in half (100 g)
1/3 cup of chopped green onions (for garnish)
1 tablespoon of olive oil
1/3 cup of finely chopped onion (50 g)
2 duck breasts, skinless and boneless, cut into medium-sized pieces (700 g)
1 tablespoon of salt
1/2 tablespoon of grated lime zest
2 tablespoons of lime juice
1 1/4 cups of water (300 ml)
1/2 cup of damson fruit, cut in half (100 g)
1/3 cup of chopped green onions (for garnish)
Heat the olive oil in a medium-sized skillet over low heat and fry the onion until it's translucent (about 4 minutes)
Add the seasoned duck, salt, lime zest, and lime juice
Cover and cook, stirring occasionally, adding 1/4 cup of water as needed to prevent drying out, until the duck is cooked through (about 25 minutes)
Blend the damson fruit with the remaining water in a blender until you get a smooth paste
Add the paste to the skillet with the duck and let it warm up well
Transfer to a serving dish, sprinkle with chopped green onions, and serve immediately
293 calories per serving
