Serve this savory-sweet entrée over couscous, brown or white rice, or even pasta. Total time: 36 minutes.
1/2 cup apricot preserves 2 1/2 tablespoons sherry vinegar 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper 4 (6-ounce) boneless duck breast halves (1 1/2 pounds), skinned Cooking spray
Combine first 5 ingredients in a bowl, stirring with a whisk. Add duck; cover and marinate in refrigerator for 20 minutes. Prepare grill to medium heat.
Remove duck from marinade, reserving marinade. Bring marinade to a boil in a small saucepan over medium-high heat, and boil 1 minute. Remove from heat.
Place duck on grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer inserted into thickest portion registers 170°, basting occasionally with reserved marinade.
Yield: 4 servings (serving size: 1 duck breast half)
CALORIES 299(11% from fat); FAT 3.7g (sat 0.8g,mono 1.3g,poly 0.5g); PROTEIN 39.4g; CHOLESTEROL 203mg; CALCIUM 23mg; SODIUM 311mg; FIBER 0.2g; IRON 6.7mg; CARBOHYDRATE 26.8g Cooking Light, SEPTEMBER 2005
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!