Photo: Art Rachen
Honey-Glazed Duck with Fig and Pistachio Red Quinoa
12 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1170
Calories
66g
Protein
63g
Fat
88g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup ruby port
- 1 cup quartered dried Black Mission figs
- 2 teaspoons extra-virgin olive oil
- 2 shallots, minced
- 1 cup red quinoa, rinsed
- 1 cup shelled unsalted pistachios
- 2 cups chicken stock or broth
- 4 duck breasts (about 6 ounces each)
- 2 tablespoons honey
- 1/2 teaspoon hot sauce, such as Sriracha (optional)
- 1 tablespoon fresh thyme leaves
- kosher salt and black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes