Photo: Atharva Tulsi
Vietnamese Gressingham Duck
18 ingredients
Serves 2
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Roast Gressingham Duck Breasts with a Vietnamese noodle and mango salad
Estimated Nutrition (whole recipe, rough)
890
Calories
28g
Protein
43g
Fat
100g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | 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
- 2 Gressingham Duck breasts
- Pinch of salt
- For the salad
- 200g rice noodles
- 4 spring onions, finely sliced into rings
- 1 ripe mango, diced approx 1cm
- 1 finely diced red pepper
- Small sprig of coriander, leaves removed
- Small sprig of mint, leaves removed
- For the dressing
- 5 tbsp fish sauce
- 1 tbsp rice vinegar
- Juice of 2 limes, plus a few lime wedges to garnish
- 2 tbsp caster sugar
- 1 red chilli, finely chopped
- 1 tsp garlic, finely chopped
- 2 tbsp water
- 1 tsp sesame oil
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