Photo: Anna Pelzer
Duck Breast with Frisée Salad and Port Vinaigrette
7 ingredients
Makes 1 serving
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Estimated Nutrition (whole recipe, rough)
473
Calories
20g
Protein
42g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- 1 (8-to 10-ounce) boneless duck breast with skin
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1/4 cup tawny Port
- 1 teaspoon Dijon mustard
- 3 cups torn frisée
- 1 tablespoon sliced almonds, lightly toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes