Try this Warm Duck Breast Salad W/ Asian Spices and Viniagrette recipe, or contribute your own.
Suggest a better descriptionBone duck breasts and trim off excess fat. Cut each breast in half and place in a shallow dish. Combine ingredients for marinade and coat breasts thoroughly. Allow to marinate for 2 hours at room temperature. In a small bowl, combine all ingredients for vinaigrette at least 2 hours before serving, to allow the flavors to develop. To assemble the salad, preheat broiler or prepare a fire in a charcoal grill. Artfully arrange baby greens on individual serving plates. Wipe excess marinade off duck breasts and grill or broil until medium rare, about 2 1/2 minutes per side. Do not overcook. Quickly slice breast on the bias and arrange on plates with greens. Drizzle vinaigrette over greens. Garnish with flower petals if available and serve immediately. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 04/17 Posted to MC-Recipe Digest V1 #346 Recipe by: COOKING RIGHT SHOW #CR9675 From: Bill Spalding
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 756 | ||
Calories from Fat: 656 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.9g | 97 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 56.7g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1042.2mg | 36 % | |
Potassium 160.6mg | 4 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 23g | ||
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: 756
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