Photo: Atharva Tulsi
Breasts of wild duck, warm duck brawn and a smoked duck croquette
70 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1894
Calories
83g
Protein
67g
Fat
236g
Carbs
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Leek | 1 medium (89g) | 54 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Swede | not in our table | 0 |
| Pumpkin | 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 wild duck
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tsp unsalted butter
- 1 shallot
- 1 sprig fresh thyme
- 1 Granny Smith apple, peeled, core remove, chopped
- 1 Conference pear, peeled, core removed, chopped
- 100ml/3½fl oz chicken stock
- 25g/1oz finely chopped carrot
- 25g/1oz finely chopped celery
- 25g/1oz finely chopped leek
- 50g/2oz duckduck
- 2 tsp Madeira
- 1.5g gellane gum or agar-agar
- 100g/3½oz mashed potato
- 50g/2oz smoked or cooked duck
- 25g/1oz cooked finely chopped shallot
- 25g/1oz cooked finely chopped carrot
- 25g/1oz cooked finely chopped swede
- 1 free-range egg
- 25g/1oz flour
- 50g/2oz breadcrumbs
- 50g/2oz fine oatmeal
- , for deep-frying vegetable oil
- 50ml/2fl oz sloe
- 2 tsp dark duck stock
- 1 tsp olive oil
- 1g lecithin (available from health food shops)
- 25g/1oz unsalted butter
- 1 shallot
- 1 tsp finely chopped fresh thyme
- 25ml/1fl oz red wine
- 150ml/5fl oz dark duck stock
- 4 tbsp butternut squash
- 4 wild duck
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tsp unsalted butter
- 1 shallot
- 1 sprig fresh thyme
- 1 Granny Smith apple, peeled, core remove, chopped
- 1 Conference pear, peeled, core removed, chopped
- 100ml/3½fl oz chicken stock
- 25g/1oz finely chopped carrot
- 25g/1oz finely chopped celery
- 25g/1oz finely chopped leek
- 50g/2oz duckduck
- 2 tsp Madeira
- 1.5g gellane gum or agar-agar
- 100g/3½oz mashed potato
- 50g/2oz smoked or cooked duck
- 25g/1oz cooked finely chopped shallot
- 25g/1oz cooked finely chopped carrot
- 25g/1oz cooked finely chopped swede
- 1 free-range egg
- 25g/1oz flour
- 50g/2oz breadcrumbs
- 50g/2oz fine oatmeal
- , for deep-frying vegetable oil
- 50ml/2fl oz sloe
- 2 tsp dark duck stock
- 1 tsp olive oil
- 1g lecithin (available from health food shops)
- 25g/1oz unsalted butter
- 1 shallot
- 1 tsp finely chopped fresh thyme
- 25ml/1fl oz red wine
- 150ml/5fl oz dark duck stock
- 4 tbsp butternut squash
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