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Canard La Presse By Chef Ulrik Jepsen From Restaurant Laise In Oslo Recipe

Recipe By Honest Cooking

4.3
20 Rating -
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Non Vegdiet
Canard La Presse By Chef Ulrik Jepsen From Restaurant Laise In Oslo
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Ingredients for Canard La Presse By Chef Ulrik Jepsen From Restaurant Laise In Oslo Recipe

  • 2 Duck breasts
  • 1 Shallots
  • 25 gram Duck hearts
  • 2 piece Tonka beans
  • 25 gram Butter
  • 1/2 Orange
  • 1/4 teaspoon Salt
  • dash Aof cognac
Nutrition
value
40
calories per serving
2 g Fat6 g Protein< 1 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    6g
  • Carbs
    < 1g
  • Fiber
    2g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    6g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    < 1mg
  • Phosphorus
    76mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
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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Recipe By Honest Cooking