Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
632
Calories
21g
Protein
55g
Fat
12g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Wasabi | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Roasted Peanut | not in our table | 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
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons chopped shallot
- 1 tablespoon chopped peeled fresh ginger
- 1/4 teaspoon wasabi powder (horseradish powder)*
- 1/3 cup peanut oil or vegetable oil
- 6 ounces frisée, torn (about 2 heads)
- 1/2 cup chopped salted roasted peanuts, divided
- 3/4 pound Pluots (about 3 large or 5 small), halved, pitted, thinly sliced
- 3/4 pound smoked duck breast, sliced
- 5 large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
- 1/4 cup chopped green onions
- Special equipment: Mini processor
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