Photo: Anna Pelzer
Fuyu Persimmon and Duck Salad with Hazelnut-Sherry Vinaigrette Recipe
10 ingredients
4 servings
openrecipes
What in the world is a Fuyu persimmon? The Fuyu is a nonastringent persimmon variety. It is sweet and delicious when it becomes orange to orange-red color and...
Estimated Nutrition (whole recipe, rough)
490
Calories
19g
Protein
42g
Fat
2g
Carbs
Counts 6 of 8 ingredients — the other 2 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Persimmon | 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 breasts, boneless, skin-on, trimmed of excess fat
- Kosher salt and cracked black pepper, to taste
- 4 tablespoons sherry vinegar
- Kosher salt and black pepper, to taste
- 6 tablespoons hazelnut oil
- 6 tablespoons vegetable oil
- 3 cups spicy baby greens
- 2 Fuyu persimmons, cut in half and then cut into wedges
- 1/4 cup toasted hazelnuts, roughly chopped
- Hazelnut-sherry vinaigrette
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes