Photo: Lars Blankers
duck three ways
21 ingredients
Serves 4
openrecipes
roast duck breast and confit duck
Estimated Nutrition (whole recipe, rough)
1296
Calories
56g
Protein
95g
Fat
49g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | 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
- Ingredients
- For the roasted potatoes
- 10 King Edward potatoes, peeled, cut into large chunks
- 50g/2oz lard, dripping or vegetable oil
- 2 pinches sea salt
- For the duck
- 4 duck breasts, trimmed, fat scored
- 4 ready-made confit duck legs, separated into drumstick and thighs
- 125ml/4ýfl oz duck fat
- 75g/3oz shelled pistachio nuts, roughly chopped
- salt and freshly ground black pepper
- For the red wine jus
- 110ml/4fl oz red wine
- 200ml/7fl oz concentrated beef stock
- 1-2 tsp balsamic vinegar
- salt and freshly ground black pepper
- For the spinach
- 25g/1oz butter
- 400g/14oz baby spinach leaves
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
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