Preheat oven to 220c/425f. 1 Melt 3 tbsp honey, then using a hand blender, whiz with 4 tbsp olive oil. Pour over the duck and transfer to the oven for 15-20 minutes. 2 Fry the carrots in 2 tbsp olive oil and 2 tbsp honey along with the coriander seeds. Season and transfer to the oven with the rosemary for about 15-20 minutes until tender. 3 Pour the balsamic vinegar in a pan and reduce over a fairly high heat until thick and syrupy. For the Basil Oil: Whiz the ingredients in a blender. Per serving: 1629 Calories (kcal); 136g Total Fat; (71% calories from fat); 3g Protein; 117g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 27 Fat; 6 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 304 (60%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 325.7mg||11 %|
|Potassium 90.7mg||2 %|
|Total Carbohydrate 53.2g||16 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 53.1g|
|Protein 0.4g||1 %|
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Calories per serving: 509
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