Photo: Caroline Attwood
Chopped duck egg with confit salmon
8 ingredients
30 min + 30 min
Serves 4 as a starter
openrecipes
Estimated Nutrition (whole recipe, rough)
827
Calories
40g
Protein
72g
Fat
2g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | 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
- 4 duck
- 50g/2oz unsalted butter
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 500ml/½ litre olive oil
- 200g/7oz kiln-roasted cured salmon
- 110g/4oz watercress
- fresh chervil
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