Photo: Atharva Tulsi
Spice-Rubbed Duck Breasts with Roasted Grapes and Cavolo Nero
12 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
734
Calories
53g
Protein
46g
Fat
28g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Lavender | 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
- 1 teaspoon coarse kosher salt
- 1 bay leaf
- 1 teaspoon fennel seeds
- 1 teaspoon dried lavender blossoms*
- 3/4 teaspoon whole black peppercorns
- 1/2 teaspoon whole allspice
- 4 small or 2 large duck breast halves (about 1 3/4 pounds total)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled, smashed
- 1 pound cavolo nero or other kale, thick center stems removed, leaves cut crosswise into 1-inch-thick slices (about 16 cups)
- 3/4 cup low-salt chicken broth
- 1 pound red seedless grapes, stemmed
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