Fennel-Scented Duck Breasts With Pinot Noir Sauce Recipe
Recipe By Food & Wine
Learn how to make Fennel-Scented Duck Breasts With Pinot Noir Sauce.
4.2
20 Rating -
Rate
Non Vegdiet
1hr total
1hr total
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients 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
- 1/2 cup White balsamic vinegar
- 2 teaspoon Honey
- 2 teaspoon Salt
- 12 ounce Three duck breasts
- 1 tablespoon Unsalted butter
- 1/2 Small white onion, thinly sliced
- 2 tablespoon Honey
- 1/2 cup Pinot noir
- 1 cup Chicken stock or low sodium broth
- 1/2 teaspoon Black peppercorns
- 2 sprig Thyme
- 1 Small plum tomato, chopped
- As required Salt and freshly ground pepper
Nutrition
value
value
291
calories per serving
11 g Fat24 g Protein27 g Carbs17 g FiberOther
Current Totals
- Fat11g
- Protein24g
- Carbs27g
- Fiber17g
MacroNutrients
- Carbs27g
- Protein24g
- Fiber17g
Fats
- Fat11g
Vitamins & Minerals
- Calcium573mg
- Iron14mg
- Vitamin A323mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B932mcg
- Vitamin B120mcg
- Vitamin C19mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium196mg
- Manganese3mg
- Phosphorus416mg
- Selenium21mcg
- Zinc4mg
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
Recipe By Food & Wine