Photo: Lars Blankers
Roast duck with rosti potatoes and sauce of rhubarb and red port
11 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
944
Calories
55g
Protein
57g
Fat
52g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Spinach | 1 cup raw (30g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | 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
- 2 x 360g/12½oz large duck
- 200g/8oz baby spinach
- 20g/1oz butter
- 25g/1½oz caster sugar
- 3 stalks rhubarb
- 150ml/6oz red port
- 150ml/6oz chicken stock
- 4 medium baking potatoes, peeled
- , to taste salt
- 2 sprigs thyme
- , for frying oil
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