Photo: K8
Pan-fried duck breast with squash pickle and peach purée
16 ingredients
30 min
Serves 4
openrecipes
Peach purée cuts through the richness of the duck breast in James Martin's stylish dinner party dish.
Estimated Nutrition (whole recipe, rough)
742
Calories
24g
Protein
43g
Fat
71g
Carbs
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pumpkin | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Amaranth | 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 tbsp vegetable oil
- 400g/14oz butternut squash
- 2 green chillies
- ½ tsp black onion
- ½ tsp ground turmeric
- ½ tsp ground fenugreek
- 4 tbsp chopped fresh coriander
- 4 tbsp chopped fresh mint
- 2 tbsp mango chutney
- 1 lime
- 4 duck
- 3 tbsp clear honey
- 1 tsp five-spice powder
- 3 peaches
- 1 punnet red amaranth
- 1 punnet coriander cress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes