Bring a pint of water to the boil and crumble in the stock cube. Add the leftover ingredients, leaving the herbs to just before serving.
Simmer gently for 10 minutes. Slice the duck breast, place in a bowl and pour over the soup.
Per serving: 85 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 1043mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 374 (56%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 216.3mg||67 %|
|Sodium 7775.3mg||268 %|
|Potassium 1099.4mg||29 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8.2g|
|Protein 61.8g||88 %|
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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: 665
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