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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large oven-safe casserole, brown ducks in batches. Season upon removal with salt and pepper, transferring to a bowl or platter, cover loosely with foil, set aside. | 2. Remove all but one tablespoon fat, discard or reserve remainder, for another purpose. | 3. Cook onions till golden, stirring often. Add garlic and thyme, cooking 1-2 minutes more. | 4. Boil in port and wine till reduced to a glaze. | 5. Add broth, tomatoes and lemon peel, taste and correct for salt and pepper. | 6. Return duck to casserole, cover, and place in the middle of a heated 350 degree oven. Bake until the duck is quite tender, 80-90 minutes. Remove, put duck on a platter and cover to keep warm. Boil juices till reduced to a quart, about 20 minutes. Add chard, cover, simmer gently till tender. Return duck to pan to warm through. | 7. Serve immediately, if desired, with potatoes, sautéed in some reserved duck fat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	2		quartered	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
thyme	4	teaspoons	chopped	3.2319999999999998	0.7824	0.1779	0.0538
port wine	1 1/3	1/3		-	-	-	-
white wine	2/3	cup		-	-	-	-
lemon	1/2 - 1			0.0	0.0	0.0	0.0
chicken broth	5 1/2	cups		429.66	10.395	61.2612	14.4144
tomato	2	cups	canned	82.8	18.36	4.32	0.72
swiss chard	1		chopped	-	-	-	-

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