Photo: Atharva Tulsi
Braised Duck with Figs & Port
10 ingredients
Serves 6.
openrecipes
To store any leftover duck, remove the meat from the bones, discarding the skin. Shred the meat and store in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the meat in the sauce and serve over wide egg noodles or panfried potatoes for a quick and easy main dish.
Estimated Nutrition (whole recipe, rough)
843
Calories
52g
Protein
57g
Fat
24g
Carbs
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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Dried Fig | 1 medium (50g) | 37 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 6 duck legs, about 4 lb. total
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup port wine
- 3/4 cup chicken broth
- 3 fresh thyme sprigs
- 3/4 lb. dried figs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes