Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Salad | 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
- =
- • 240 gr Duck Breasts
- • 1 dl Cooking Oil
- • 200g Croutons
- • Cider Vinegar to taste
- • Olive Oil, for frying
- • 100 gr Cooking Apples
- • 25 gr Butter
- • 30 gr Sugar
- • Salt and Pepper to taste
- • Lettuce greens for the salad
- =
Directions
Season the duck breasts with salt and black pepper. Heat the olive oil in a frying pan and when it is hot, brown the duck breasts. As it gains color, take it off the pan and place it in a preheated oven for 10 minutes. Keep the pan and the fat sweated off on the side. After ten minutes in the oven on medium heat, take out the duck, slice it into strips and sauté again in the pan with the left over juices from the duck, until it is toasty and crunchy.