Photo: Andrew Ridley
Duck breast and courgette tournedos
10 ingredients
30 min + 10 min
Serves 6
openrecipes
This recipe for duck coupled with fresh courgette is a gorgeous summer barbecue dish, that can be cooked on a griddle for rainy days.
Estimated Nutrition (whole recipe, rough)
533
Calories
23g
Protein
42g
Fat
18g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Peppermint | 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
- 50g/2oz dried cep or porcini mushrooms
- 2 tbsp coarsely ground black pepper
- 1 tbsp herbs de Provence (usually marjoramoreganorosemarythyme
- 3 duck
- 6 young courgettes
- salt
- ½ onion
- 2 tbsp mint
- 1 lemon
- 2 tbsp extra virgin olive oil
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