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EQ8 Orange & PassionFruit Duck
Photo: Mae Mu

EQ8 Orange & PassionFruit Duck

25 ingredients Serves 2 openrecipes

Duck breast on a Mango, Watercress & Cashew Nut Salad by Chris Coubrough

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Estimated Nutrition (whole recipe, rough)

1112
Calories
64g
Protein
57g
Fat
92g
Carbs

Counts 14 of 22 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →
Ingredient Portion assumed kcal
Duck 100g cooked with skin 337
Chicken 100g cooked 165
Potato 1 medium (173g) baked 161
Cashew 1 oz (28g / ~18 nuts) 157
Butter 1 tbsp (14g) 102
Mango 1 cup diced (165g) 99
Orange 1 medium (131g) 62
Clove 1 tsp ground (2g) 7
Black Pepper 1 tsp ground (2.3g) 6
Cinnamon 1 tsp ground (2.6g) 6
Garlic 1 clove (3g) 4
Watercress 1 cup (34g) 4
Ginger 1 tsp grated fresh (2g) 2
Salt 1 tsp (6g) 0
Coriander not in our table 0
Seed not in our table 0
Passion Fruit not in our table 0
Yam not in our table 0
Salad not in our table 0
Sauce not in our table 0
Redcurrant not in our table 0
Lotus 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

  • Duck Breast ingredients
  • 2 duck breasts
  • 2 tsp fresh chopped coriander
  • 1 tsp coriander seeds
  • 1 tsp cracked black pepper
  • 1 garlic clove, crushed
  • 1 tsp orange zest
  • 1 tsp root ginger, finely chopped
  • ½ chilli finely sliced
  • ½ can EQ8 Orange & Passion Fruit
  • Yam puree ingredients
  • 2 yams
  • 1 small potato
  • 6 oz butter
  • Salad ingredients
  • 1 bunch of watercress
  • ½ a mango
  • 100g roasted cashews
  • Sauce ingredients
  • 1 can EQ8 Orange & Passion Fruit
  • 1 tbsp redcurrant jelly
  • 400ml chicken stock
  • Lotus root crisp ingredients
  • Lotus root
  • Sprinkle of salt and cinnamon

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcgoodfood · Recipe sourced from openrecipes

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