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Duck Leg Stew with Lentils and Green Olives
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- cook: 0 hr
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SaveIngredients
- 2 tablespoons vegetable oil
- 6 Long Island duck legs
- Salt and freshly ground pepper
- 1 medium onion, chopped
- 2 cups dry white wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon unsalted butter
- 2 medium carrots, diced
- 1 medium celery rib, diced
- 1 medium leek, white and light green, diced
- 3 cups green lentils (1 1/2 pounds), washed
- 3 cups chopped fresh spinach
- 1 cup green olives
- 1 1/2 tablespoons fresh lemon juice
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 1646 % Daily Value *
- Total Fat: 18 g 27.86%
- Saturated Fat: 2 g 9.41%
- Trans Fat: 0 g %
- Cholesterol: 16 mg 5.33%
- Sodium: 669 mg 27.89%
- Calcium: 217 mg 21.66%
- Potassium: 3997 mg 114.19%
- Magnesium: 0 mg 0%
- Iron: 28 mg 157.87%
- Zinc: 0 mg 0%
- Total Carbohydrate: 282 g %
- Dietary Fiber: 72 g 289.99%
- Sugar: 11 g
- Protein: 106 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 41.73%
- Vitamin C 14.08%
- Vitamin D 0.11%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch18
- Exchange - Vegetables0
- Exchange - Lean Meat7
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total27 oz-eq
