Photo: Atharva Tulsi
Roasted breast of Gressingham duck with baby vegetables and griottine cherries
25 ingredients
30 min
Serves 2
openrecipes
Nothing but the best here with specialty duck breast and sautéed baby vegetables topped with liqueur soaked cherries.
Estimated Nutrition (whole recipe, rough)
1017
Calories
59g
Protein
58g
Fat
64g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2kg/4lb 8oz duck bones
- 1 onion
- 1 carrot
- 1 leek
- 1 garlic
- 475ml/17fl oz veal jus
- 1 sprig thyme
- star anise
- 75ml/2½fl oz port
- 1 vanilla pod
- 2 large potatoes
- 25ml/1fl oz vegetable oil
- 300ml/10½fl oz chicken stock
- 1 garlic
- 1 sprig of thyme
- 50g/1¾oz butter
- 2 Gressingham duck
- 1 bunch baby carrots
- 1 bunch baby leeks
- 150g/5½oz fine green beans
- 50g/1¾oz butter
- 50g/1¾oz baby spinach
- salt and freshly ground black pepper
- 20 griottine cherriescherries
- 2 tbsp baby beetroot
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes