Photo: Atharva Tulsi
Estimated Nutrition (whole recipe, rough)
460
Calories
21g
Protein
29g
Fat
33g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pear | 1 medium (178g) | 101 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | 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
- 1 Gressingham duck, giblets removed
- Maldon sea salt
- 2 tablespoons Chinese five-spice
- 2 tablespoons crème fraîche
- juice of 1 lemon
- 2 teaspoons English mustard
- sea salt
- freshly ground black pepper
- ½ celeriac, peeled and chopped into matchsticks
- 2 red-skinned pears, chopped into matchsticks
- 1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes