Photo: Pranjall Kumar
Duck breast with honey and sansho pepper, mango, shiso and daikon
15 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
582
Calories
24g
Protein
29g
Fat
61g
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 |
| Mango | 1 cup diced (165g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Plum | 1 medium (66g) | 30 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Lotus | not in our table | 0 |
| Shiso | 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
- 75g/3oz clear honey
- 1 tbsp umeboshi paste/plum paste (available from specialist Japanese grocers)
- ½ tsp fresh ginger
- ¼ tsp sansho pepper
- ¼ tsp mild curry powder
- ¼ tsp five spice powder
- ¼ tsp ground ginger
- 4 x 175g/6oz duck
- 110g/4oz daikon radish
- 1 mango
- 50g/2oz lotus root, finely sliced and deep fried until crisp (available from Asian grocers)
- 75g/3oz watercress
- 1 punnet shiso leaves (also called perilla leaves)
- 1 shallot
- ½ lemon
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