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Duck Confit Salad With Pomegranate Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)87.1176
Energy (kCal)1393.1859
Carbohydrates (g)132.0339
Protein (g)47.5884
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 confit 3 reheated shredded - - - -
    red onion 1 sliced 64.0 14.944 1.76 0.16
    cabernet sauvignon wine 1/2 cup - - - -
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    sugar 1 pinch 1.1471 0.2869 0.0 0.0
    thyme 1 bunch - - - -
    endive 6 heads 523.26 103.113 38.475 6.156000000000001
    bacon 2 slices 233.52 0.7168 7.0672 22.2264
    hazelnut 1/4 cup toasted skinned chopped 79.8 12.0 0.0 4.002
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    pomegranate molasses 2 tablespoons - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    red wine vinegar 1 1/2 1/2 5.662000000000001 0.0805 0.0119 0.0
    hazelnut oil 1/4 cup 481.78 0.0 0.0 54.5

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



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