Magret de canard (dried)
by paw1225
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INGREDIENTS
- 1 Duck breast ; Fat and Raw
- 4 cups Course Salt
- 1 teaspoon Freshly ground pepper or Piment d'espelette
INSTRUCTIONS
Let the duck breast rest in coarse salt during about 12 hourse then rinse it and pat it dry . Sprinkle black pepper or piment d'espelette.
Let the duck breast dry in a cloth for about 2-3 weeks at the bottom of the fridge.
Use the now dried duck breast as an apetizer or in a salad (landaise or perigourdine).
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (846g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 570 | ||
| Calories from Fat: 369 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 41g | 55 % | |
| Saturated Fat 13.6g | 68 % | |
| Monounsaturated Fat 18.4g | ||
| Polyunsanturated Fat 5.5g | ||
| Cholesterol 216mg | 66 % | |
| Sodium 223397.3mg | 7703 % | |
| Potassium 718.4mg | 19 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 47g | 67 % | |
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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. |
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Calories per serving: 570
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