Photo: Andrew Ridley
Wild duck breasts with Puy lentils, chanterelle mushrooms and bacon
16 ingredients
30 min + 1 hr
Serves 4
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Estimated Nutrition (whole recipe, rough)
822
Calories
36g
Protein
57g
Fat
43g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | 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
- 175g/6oz Puy lentils
- 2 bay leaves
- 2 tbsp olive oil
- 10 rashers smoked streaky bacon
- 3 shallots
- 2 carrots
- 2 garlic
- 2 small celery
- 2 large handfuls fresh chanterelle mushrooms
- sea salt flakes and freshly ground black pepper
- dash red wine vinegar
- extra virgin olive oil
- small handful fresh parsley
- 4 wild duck
- salt
- knob of butter
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