Photo: Anna Pelzer
Warm salad of duck breast with beetroot and walnuts
16 ingredients
30 min + 30 min
Serves 2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
624
Calories
22g
Protein
45g
Fat
28g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | 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
- 1 x 175g/6oz duck
- salt and freshly ground black pepper
- 100ml/3½fl oz sweet sherry
- 1 tbsp sherry vinegar
- ½ red onion
- 2 cooked beetroot
- pinch smoked paprika
- pinch brown sugar
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- pinch salt
- pinch sugar
- 2 handfuls mixed salad leaves
- 1 handful walnuts
- reserved beetroot
- shoots, to garnish (optional) radish
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