Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
715
Calories
25g
Protein
44g
Fat
62g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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 peeled ripe peach, cut into 1⁄2-inch dice
- 1⁄2 peeled ripe mango, cut into 1⁄2-inch dice
- 1⁄2 small serrano chili, seeded and finely
- chopped (about 1⁄2 tsp.), or to taste
- 3 green onions, white and light green portions,
- thinly sliced
- 1⁄2 cup loosely packed fresh cilantro leaves,
- coarsely chopped
- 2 Tbs. diced red bell pepper (optional)
- 1 1⁄2 Tbs. fresh lime juice
- 1/2 tsp. salt
- 4 boneless duck breast halves, each 6 to 7 oz.,
- skin on
- Salt and freshly ground pepper, to taste
- 2 tsp. canola oil
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