• 1/3 cup orange juice
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. honey
• 2 tsp. cornstarch
• 1 lb. boneless duck breast
• 1 tsp. lemon pepper

Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously and set aside. Season duck breasts with lemon pepper to taste. Heat a heavy nonstick skillet over medium high heat. When hot, add duck breasts skin side down. Sauté 3-4 minutes to render fat. Turn and sauté 1 minute. Discard fat from skillet. Pour orange mixture over duck. Cover skillet. Reduce heat to medium low and simmer 8-10 minutes or until duck is cooked throughout.

Per serving: calories 275, fat 17.6g, 58% calories from fat, cholesterol 91mg, protein 20.4g, carbohydrates 8.2g, fiber 0.2g, sugar 6.5g, sodium 187mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.1, Lean meat: 2.8, Fat: 2.0, Sugar: 0.3, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Gewürztraminer, or Cabernet Sauvignon.