Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
430
Calories
19g
Protein
28g
Fat
19g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Lavender | not in our table | 0 |
| Winter Savory | not in our table | 0 |
| Savory | not in our table | 0 |
| Acacia | 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
- 4 tsp. fresh lavender blossoms or 2 tsp. dried
- blossoms
- 2 tsp. fresh thyme leaves or 1/2 tsp. dried
- thyme
- 2 tsp. fresh winter savory or 1 tsp. dried savory
- 12 peppercorns
- 1 1/2 tsp. salt
- 1 duck, about 5 1/2 lb., with giblets
- 4 Tbs. lavender, acacia or other strong-flavored
- honey
- 3 Tbs. red wine
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