Photo: Stephanie Studer
Seared duck & green bean salad with pecans
11 ingredients
Serves 4
openrecipes
Berry vinegars are wonderful with duck and the longer you marinate it, the better it gets in this tangy salad
Estimated Nutrition (whole recipe, rough)
785
Calories
26g
Protein
48g
Fat
67g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Raspberry | 1 cup (123g) | 64 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Pecan | 1 half (4g) | 20 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- 4 duck breasts
- 4 tbsp soy sauce
- 2 tbsp honey
- 4 tbsp raspberries vinegar
- 100g mixed green leaves
- 150g fine green beans , trimmed and blanched
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 5 tbsp walnuts or hazel oil
- 125g cherry tomatoes
- 75g pecans
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