Photo: Atharva Tulsi
Sage and Onion Sauce
14 ingredients
openrecipes
A great accompaniment to roast duck that can be made in advance
Estimated Nutrition (whole recipe, rough)
687
Calories
21g
Protein
59g
Fat
13g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- all the innards, wings and bones from the ducks
- 100ml marsala
- 1 medium onion , peeled and chopped
- 1 large leek , trimmed, washed and chopped
- 1 bay leaf , fresh or dried
- 1 sprig fresh thyme
- large sprigs fresh parsley
- 25g butter
- 1 tbsp olive oil
- 2 medium onions , peeled and finely diced
- 100g marsala
- 300ml dry white wine
- 6 large fresh sage leaves, finely chopped
- 142ml carton double cream
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