Photo: Cala
Estimated Nutrition (whole recipe, rough)
642
Calories
28g
Protein
46g
Fat
30g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Goose | 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 cups dried whole yellow peas
- 1 medium onion, chopped
- 1 medium carrot, cut into 1/3" dice
- 1 celery stalk, cut into 1/3" dice
- 4 ounces slab bacon, cut into 1/3" dice
- Kosher salt and freshly ground black pepper
- 3 ounces raw duck or goose foie gras, cleaned, cut into 3/4" cubes (optional)
- Olive oil
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