RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0558
Energy (kCal)	1.3168
Carbohydrates (g)	0.3274
Total fats (g)	0.0167
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0008
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)	0.0013
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)	0.0014
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0019
Proline (g)	0.0066
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0010
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0240
Copper, Cu (mg)	0.0065
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0066
Total lipid (fat) (g)	0.0167
Vitamin K (phylloquinone) (g)	0.7880
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)	0.0007
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3968
Folate, total (g)	0.2081
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.9370
Energy (kcal)	1.3168
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0003
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0005
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0339
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0037
Vitamin C, total ascorbic acid (mg)	0.8420
Lutein + zeaxanthin (g)	6.1122
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0029
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)	0.8722
Fatty acids, total saturated 16:0 (g)	0.0025
Carbohydrate, by difference (g)	0.3274
Vitamin D (IU)	0.0000
Fructose (g)	0.0010
Fluoride, F (g)	0.1475
Aspartic acid (g)	0.0078
Tyrosine (g)	0.0023
Potassium, K (mg)	7.6180
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	0.3976
Serine (g)	0.0023
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0023
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)	0.0001
Histidine (g)	0.0009
Isoleucine (g)	0.0020
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0122
Water (g)	0.5694
Fatty acids, total saturated 8:0 (g)	0.0004
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)	4.4658
Sodium, Na (mg)	0.1389
Iron, Fe (mg)	0.0479
Energy (kJ)	5.5008
Ash (g)	0.0245
Caffeine (mg)	0.0000
Glycine (g)	0.0023
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)	0.0043
Fatty acids, total polyunsaturated (g)	0.0057
Vitamin E (alpha-tocopherol) (mg)	0.0085
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0043
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0016
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0862
Starch (g)	0.0000
Pantothenic acid (mg)	0.0072
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)	0.0009
Folate, food (g)	0.2081
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0033
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)	0.1126
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0062
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1.9924
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0006
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0032
Glutamic acid (g)	0.0076
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2627
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0050
Folate, DFE (g)	0.2081
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)	0.1179
Tryptophan (g)	0.0005
Threonine (g)	0.0015
Fatty acids, total polyunsaturated 18:1 c (g)	0.0028
Manganese, Mn (mg)	0.0561
Protein (g)	0.0558
Cryptoxanthin, beta (g)	0.3422
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0029
Betaine (mg)	0.0384
Phosphorus, P (mg)	0.9334
Tocopherol, gamma (mg)	0.0283

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. Prepare and open the liver at the ambient temperature on a plastic tablet with your hand. | 2. With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately. | 3. One the most important vessels are away, put salt, peppers and brandy on the liver. | 4. Let it marinate for 12 hours at least. | 5. The day after, put your oven at around 150°C--it's important to follow carefully the temperature of the liver. | 6. Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes. | 7. Leave it for 3 hours in your freezer. | 8. Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck liver	3/4		-	-	-	-
cognac	1	glass	-	-	-	-
salt	1	pinch	-	-	-	-
black pepper	3	pinches	1.0824	0.2758	0.0448	0.0141
red pepper	3	pinches	0.2344	0.0516	0.011000000000000001	0.0026

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

Cooking in progress....

Foie Gras