Ingredients For Roast Duck Breast With Fig And Anchovy Salsa Recipe
2 Garlic Cloves, Crushed
60 milliliter Olive oil
0.25 cup Chopped Fresh Oregano
6 Duck breast fillets, excess fat trimmed
2 tablespoon Balsamic vinegar
4 Anchovy Fillets
3 teaspoon Baby capers, rinsed, drained
1 Garlic Clove
6 Dried figs, finely chopped
60 milliliter Extra virgin olive oil
1 teaspoon Red wine vinegar
Nutrition value
201
calories per serving
20 g Fat< 1 g Protein5 g Carbs3 g FiberOther
Current Totals
20 g Fat
< 1 g Protein
5 g Carbs
3 g Fiber
MacroNutrients
Carbs
5 g
Protein
1 g
Fiber
3 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
120 mg
Iron
3 mg
Vitamin A
129 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
25 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
23 mg
Manganese
1 mg
Phosphorus
15 mg
Selenium
1 mcg
Zinc
0 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
