Ingredients For Fennel-Scented Duck Breasts With Pinot Noir Sauce Recipe
1 teaspoon Black peppercorns
1 teaspoon Fennel seeds
4 cup Cold water
1 Fennel bulb, thinly sliced, fronds chopped
0.5 cup White balsamic vinegar
2 teaspoon Honey
2 teaspoon Salt
12 ounce Three duck breasts
1 tablespoon Unsalted butter
0.5 Small white onion, thinly sliced
2 tablespoon Honey
0.5 cup Pinot noir
1 cup Chicken stock or low sodium broth
0.5 teaspoon Black peppercorns
2 sprig Thyme
1 Small plum tomato, chopped
Salt and freshly ground pepper
Nutrition value
291
calories per serving
11 g Fat24 g Protein27 g Carbs17 g FiberOther
Current Totals
11 g Fat
24 g Protein
27 g Carbs
17 g Fiber
MacroNutrients
Carbs
27 g
Protein
24 g
Fiber
17 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
573 mg
Iron
14 mg
Vitamin A
323 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
196 mg
Manganese
3 mg
Phosphorus
416 mg
Selenium
21 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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