Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
643
Calories
23g
Protein
53g
Fat
13g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Goose | not in our table | 0 |
| Truffle | 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
- 10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cèpes)
- 1/2 cup boiling-hot water
- 1/2 pound fresh white mushrooms, trimmed and halved lengthwise
- 1/4 cup finely chopped shallots (about 2 large)
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 2 tablespoons finely chopped flat-leaf parsley
- 4 (17-by 12-inch) phyllo sheets, thawed if frozen
- 2 tablespoons rendered duck or goose fat or unsalted butter, melted
- Truffle oil for brushing (optional)
- Equipment: a wide-tooth serrated knife
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