Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
490
Calories
21g
Protein
42g
Fat
7g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Radicchio | not in our table | 0 |
| Dandelion | 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
- 3 Tbs. fresh lemon juice
- 1 tsp. Champagne vinegar
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper, plus more, to
- taste
- 2 Tbs. olive oil
- 2 small heads radicchio
- 1 cup baby arugula leaves
- 1/2 cup watercress, red Asian mustard greens or
- dandelion leaves (bite-size pieces) or
- additional whole baby arugula leaves
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 whole boneless duck breast
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