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Duck Breasts a La Gasconne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0817
Energy (kCal)1.7674
Carbohydrates (g)0.3872
Total fats (g)0.0147
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large baking pan mix the salt, bay leaves, thyme, parsley, garlic, shallot, and peppercorns. | 2. Roll the duck breasts in the mixture and spread them out in the pan skin-side up. | 3. Cover with plastic wrap and refrigerate the breasts for 24 hours, turning them once. | 4. Scrape off the excess marinade. | 5. Arrange the breasts skin side down on a broiler rack and place the rack 4 inches away from the heat. | 6. Broil 2 minutes; turn them over and broil 3 to 4 minutes, or until medium rare. | 7. Allow to cool two minutes then slice on the bias to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1 pinch coarse - - - -
    bay leaf 1 pinch crumbled 0.1174 0.0281 0.0029 0.0031
    thyme leaf 1 pinch crumbled dried - - - -
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099
    garlic clove 2 peeled sliced - - - -
    shallot 1/2 teaspoon diced 1.2 0.28 0.0417 0.0017
    black peppercorn 8 crushed - - - -
    duck breast 4 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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