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Duck Breast With Grapes, Turnips and a Port Emulsion

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)3.1624
Energy (kCal)322.2455
Carbohydrates (g)77.143
Protein (g)5.8911
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck breast 4 - - - -
    salt black pepper ground - - - -
    thyme 4 sprigs - - - -
    garlic clove 1 unpeeled - - - -
    butter 1/4 - 1/2 unsalted cut 0.0 0.0 0.0 0.0
    shallot 2 tablespoons 14.4 3.36 0.5 0.02
    ruby port 1 cup - - - -
    coriander seed 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    red wine vinegar 1/4 teaspoon 0.2375 0.0034 0.0005 0.0
    butter - - - -
    turnip 2 cut 34.16 7.8446 1.0979999999999999 0.122
    grape 1 lb assorted seeded 258.548 63.1855 3.6741 2.1319

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



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