Photo: Atharva Tulsi
Duck with braised beans & savoy cabbage
6 ingredients
Serves 2
openrecipes
This French-inspired one-pot uses duck legs, which are cheaper than breasts and roast brilliantly with greens and pulses
Estimated Nutrition (whole recipe, rough)
514
Calories
20g
Protein
42g
Fat
8g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cannellini Bean | 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 duck legs , pricked all over with a fork
- olive oil
- 1 garlic clove , crushed
- a glass white wine
- ¼ Savoy cabbage , shredded and blanched
- 1 x 400g tin cannellini beans , drained
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