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Le Canard a La Creme De Cassis (Duck)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.568
Energy (kCal)1454.5667
Carbohydrates (g)129.012
Total fats (g)65.2567
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees F. | 2. Place ducks in a shallow roasting pan on a rack. | 3. Roast for 1 to 1 1/2 hours, turning halfway through baking time. | 4. Melt the butter in a skillet and saute the shallots until soft, about 5 minutes. | 5. Add the jelly and creme de cassis and boil until reduced and thickened. | 6. Cut the ducks into serving pieces and arrance on a platter. | 7. Stir the cherries into the sauce and heat thoroughly. | 8. Spoon the sauce over the ducks. Serve immediately with wild rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck 4 - - - -
    salt - - - -
    black pepper ground - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    shallot 3 minced 345.6 80.64 12.0 0.48
    currant jelly 10 ounces 252.1667 0.0 56.1 1.4167
    creme de cassis 1 cup 252.1667 0.0 56.1 1.4167
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    bing cherry 1 can pitted drained 252.1667 0.0 56.1 1.4167
    wild rice - - - -

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



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