Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
701
Calories
30g
Protein
52g
Fat
26g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 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 Tbs. olive oil
- 1 duck, about 5 lb., cut into 8 pieces and skin
- and excess fat removed
- 1 large yellow onion, diced
- 1 large celery stalk, diced
- 1 large carrot, peeled and diced
- 3 oz. pancetta, finely diced
- 3 tomatoes, peeled, seeded and chopped
- 2 1/2 cups dry red wine, such as Chianti, Barolo
- or Cabernet Sauvignon
- 1 Tbs. chopped fresh rosemary
- Salt and freshly ground pepper, to taste
- 3/4 lb. dried or fresh pappardelle noodles
- 1/2 cup grated Parmigiano-Reggiano cheese
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