Photo: Sorin Gheorghita
Duck au vin
15 ingredients
Serves 4
openrecipes
A french classic with a modern slant.
Estimated Nutrition (whole recipe, rough)
1102
Calories
40g
Protein
45g
Fat
128g
Carbs
Counts 13 of 15 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Chestnut | 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
- For the sauce:
- 20g unsalted butter
- 8 shallots, peeled and halved
- 1 tsp caster sugar
- 125g smoked bacon lardons
- 250g chestnut mushrooms, quartered
- 1 clove garlic, crushed
- 6 sun-dried tomatoes, drained and chopped
- 3 tsp plain flour
- 300ml full-bodied red wine (Rioja/ Shiraz)
- 2 bay leaves
- 1 sprig fresh thyme
- For the duck:
- 4 duck breasts
- 2 tsp sea salt
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