Preheat the oven to 200 degrees. Lay the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add enough olive oil to cover the duck completely. Cover the pot with foil and bake for 12-14 hours, or until the meat pulls away from the bone. Remove the duck from the fat and strain. Reserve the duck fat. Recipe By :ESSENCE OF EMERIL SHOW #EE2436 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:25 -0500 From: Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 3497.2mg||121 %|
|Potassium 238mg||6 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 11.9g|
|Protein 2.5g||4 %|
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: 78
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!