Photo: Atharva Tulsi
Estimated Nutrition (whole recipe, rough)
407
Calories
19g
Protein
28g
Fat
19g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Honey | 1 tbsp (21g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Acacia | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Cognac | 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
- Duck breast 3pcs
- Black pepper
- Italian acacia honey 6 teaspoons
- Glazed chestnuts 150g
- Salt
- Cognac 10ml
Directions
1
Pan fry duck breast in a little olive oil.
2
Add salt and black pepper to it.
3
When the skin becomes golden in colour, add cognac and honey.
4
Remove the duck breast from the pan and add chestnuts to create creamy sauce.
5
Serve the duck with sauce.
6
Category:Omanese Recipes
7
Category:Omanese Meat Dishes
Recipe sourced from
fandom