This is my idea of perfect dinner-party food: It’s easy to make, not complicated to serve, and looks — and tastes — exquisite. Feel free to broil, pan griddle, or grill your duck rather than sear it on the stove, and then roast it, but I just find I make the air too smoky when it’s on the stove. I advise asking a friend to come and help you slice the meat. Obviously, it’s not exactly hard work carving a duck breast, but so that the first slices aren’t cold by the time the last ones go on the serving platter, it makes sense to speed up the process. This is not a crucial consideration: It doesn’t actually matter what temperature these jeweled slivers of meat are.
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Serving Size: 1 recipe (822g) | ||
Recipe Makes: 1 | ||
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Calories: 1373 | ||
Calories from Fat: 768 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.4g | 114 % | |
Saturated Fat 27.6g | 138 % | |
Monounsaturated Fat 37g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 432mg | 133 % | |
Sodium 310.9mg | 11 % | |
Potassium 2010.1mg | 53 % | |
Total Carbohydrate 52.7g | 16 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 41.5g | ||
Protein 98.8g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1373
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