Try this Pan Roasted Duck Breast recipe, or contribute your own.
Suggest a better description* Note: See the "Emerils Essence Information" and "Foie Gras Bread Pudding" recipes which are included in this collection. Preheat the oven to 400 degrees. Season the entire duck breast with Emerils Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium-rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 147 | ||
Calories from Fat: 97 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 54mg | 17 % | |
Sodium 37.8mg | 1 % | |
Potassium 168.1mg | 4 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 11.8g | 17 % | |
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: 147
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