Photo: Andrew Ridley
Peppered duck with vanilla mash, pea & wild mushroom ragout
11 ingredients
15 min + 35 min
Serves 2
openrecipes
Presentation is key with this bistro-style dish of rare duck with Marsala jus - follow our step-by-step guide to plating up
Estimated Nutrition (whole recipe, rough)
1122
Calories
78g
Protein
55g
Fat
70g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chanterelle | not in our table | 0 |
| Water | 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
- 2 duck breasts
- 1 tbsp cracked black pepper
- 85g smoked bacon lardons
- 50g wild mushrooms , such as chanterelle or oyster, sliced or torn
- 2 tbsp Port or Marsala
- 100g fresh peas , cooked for 2 mins in boiling water, or frozen peas, defrosted
- 100ml chicken stock
- 500g potatoes
- 2 tbsp double cream or crème fraîche
- ¼ vanilla pod , split open
- small knob of butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes