Photo: Atharva Tulsi
Estimated Nutrition (whole recipe, rough)
622
Calories
33g
Protein
40g
Fat
35g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 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 4-5lb (2- 2 ½ kg) duck
- 10 fl oz (275ml) giblet stock - made earlier with duck giblets, onion, carrot, peppercorns
- a bouquet garni
- 1 large Webb or Cos lettuce
- 1lb (500g) podded fresh peas
- 2 eggs
- 2 fl oz/55ml double cream
- salt and pepper
- 1 lemon
- a large handful of chopped mint
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