RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5205
Energy (kCal)	12307.6705
Carbohydrates (g)	3032.2769
Total fats (g)	21.1588
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0067
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0088
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0937
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3959
Proline (g)	0.1028
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9596
Adjusted Protein (g)	0.0000
Cystine (g)	0.0465
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4360
Copper, Cu (mg)	0.5270
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5517
Total lipid (fat) (g)	21.1588
Vitamin K (phylloquinone) (g)	1.4437
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	14.3642
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	17.8336
Energy (kcal)	12307.6705
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0003
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0444
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3006.6769
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.5064
Lutein + zeaxanthin (g)	25.8458
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1549
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	80.0346
Fatty acids, total saturated 16:0 (g)	1.7936
Carbohydrate, by difference (g)	3032.2769
Vitamin D (IU)	0.0000
Fructose (g)	0.1869
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2820
Tyrosine (g)	0.0794
Potassium, K (mg)	1110.3550
Fatty acids, total saturated 12:0 (g)	9.3641
Vitamin A, RAE (g)	0.8369
Serine (g)	0.1335
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1273
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	3.6976
Histidine (g)	0.0587
Isoleucine (g)	0.1018
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5900
Water (g)	59.7584
Fatty acids, total saturated 8:0 (g)	1.4790
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.7444
Sodium, Na (mg)	94.3811
Iron, Fe (mg)	12.7118
Energy (kJ)	51512.7385
Ash (g)	5.9276
Caffeine (mg)	0.0000
Glycine (g)	0.1238
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2465
Fatty acids, total polyunsaturated (g)	0.2532
Vitamin E (alpha-tocopherol) (mg)	0.3705
Sucrose (g)	3005.5016
Vitamin B-6 (mg)	0.0800
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1199
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1161
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2583
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0273
Folate, food (g)	14.3642
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.9031
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.2011
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	18.7227
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	377.7292
Fatty acids, total saturated 10:0 (g)	1.1754
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0809
Alanine (g)	0.1301
Glutamic acid (g)	0.5684
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1874
Folate, DFE (g)	14.3642
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.4037
Tryptophan (g)	0.0283
Threonine (g)	0.0926
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	2.3101
Protein (g)	2.5205
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9031
Betaine (mg)	0.0558
Phosphorus, P (mg)	112.0218
Tocopherol, gamma (mg)	0.0112

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 180°C (350°F). | 2. Score duck skin in a diamond pattern. | 3. In a skillet over medium heat, cook fillets skin-side down about 6-7 minutes, pouring off fat as it melts. Reserve fat. | 4. Turn and cook 4 more minutes. | 5. Roast skin-side up 10-15 minutes for medium doneness. Remove to a platter and let stand about 10 minutes, allowing the juices to settle for moist, tender meat. | 6. Meanwhile, heat reserved fat, add sugar and sauté endives for a few minutes. | 7. Salt and pepper. Keep warm. Set aside. | 8. In the same skillet, pour demi-glace, add cranberries and garlic and simmer for a few minutes. | 9. Season to taste. | 10. Slice magrets. Lay slices on a bed of endives. Spoon cranberry sauce over and around. | 11. Serve. | 12. For a smooth, rich sauce, add cream just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast	2			-	-	-	-
duck	45		fat	-	-	-	-
sugar	15			12089.7	3023.94	0.0	0.0
endive	6		julienned	-	-	-	-
salt pepper				-	-	-	-
demi glace	250			-	-	-	-
cranberry	60	ml	dried	12.8324	3.3392	0.1283	0.0363
garlic	5	ml	chopped	4.2826	0.9502	0.1828	0.0144
cream	60	ml		200.8555	4.0475	2.2094	21.1081

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

Cooking in progress....

Duck Magrets With Endives and Cranberry Sauce