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Roasted Duck Breast with Pearl Onion and Cabernet
- prep: 15 min
- cook: 30 min
- total: 45 min
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Roasted duck breast served with a pearl onion sauce, and paired with a Cabernet Sauvignon, for a delicious gourmet dinner.
Ingredients
- 2 duck breasts
- 1 tsp dried thyme
- 12 pearl onions, blanched in salted water then peeled
- ½ cup B.R. Cohn Cabernet
- 1 cup duck or chicken stock
- 2 tbs. blackberry preserves or jam
- 2 cup potatoes, peeled and cut into ½ inch cubes, blanched in salted water
- salt and pepper to taste
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 551 % Daily Value *
- Total Fat: 2 g 2.43%
- Saturated Fat: 0 g 0.95%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1083 mg 45.13%
- Calcium: 211 mg 21.08%
- Potassium: 1296 mg 37.02%
- Magnesium: 0 mg 0%
- Iron: 3 mg 19.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 126 g %
- Dietary Fiber: 13 g 53.08%
- Sugar: 47 g
- Protein: 12 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 31.2%
- Vitamin C 89.03%
- Vitamin D 0%
- * 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 - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs2
- Exchange - Starch4
- Exchange - Vegetables7
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total4 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
