Photo: Atharva Tulsi
Estimated Nutrition (whole recipe, rough)
756
Calories
28g
Protein
45g
Fat
66g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Honey | 1 tbsp (21g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 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
- 2 Bosc pears, cored and thinly sliced
- 7 oz baby arugula (watercress and mache work well too)
- ¾ cup pecans
- 2 boneless duck breasts (about 1 ½ – 2 lbs)
- 1 inch ginger, grated or finely minced, about 1 tbsp
- 1 garlic clove, pushed through a press or finely minced
- ½ tbsp honey
- 1 tbsp dark soy sauce
- ½ tbsp olive oil
- 1 small shallot, quartered
- 1 tbsp ginger, chopped
- 1 tsp honey
- ½ lemon, juiced
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- ¼ tsp salt
- 16oz frozen peas
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 tsp ginger, chopped
- ½ tbsp 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 biggirlssmallkitchen ·
Recipe sourced from
openrecipes