Fennel-Scented Duck Breasts With Pinot Noir Sauce Recipe

Name: Fennel-scented Duck Breasts With Pinot Noir Sauce Recipe
Total time: 60 min
Yield: 6
Cuisine: American

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

Fennel-Scented Duck Breasts With Pinot Noir Sauce

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Ingredients for Fennel-Scented Duck Breasts With Pinot Noir Sauce Recipe

0.17 teaspoon Black peppercorns
0.17 teaspoon Fennel seeds
0.67 cup Cold water
0.17 Fennel bulb, thinly sliced, fronds chopped
0.08 cup White balsamic vinegar
0.33 teaspoon Honey
0.33 teaspoon Salt
2 ounce Three duck breasts
0.17 tablespoon Unsalted butter
0.08 Small white onion, thinly sliced
0.33 tablespoon Honey
0.08 cup Pinot noir
0.17 cup Chicken stock or low sodium broth
0.08 teaspoon Black peppercorns
0.33 sprig Thyme
0.17 Small plum tomato, chopped
As required Salt and freshly ground pepper

Nutrition
value

291

calories per serving

11 g Fat24 g Protein27 g Carbs17 g FiberOther

Current Totals

Fat
11g
Protein
24g
Carbs
27g
Fiber
17g

MacroNutrients

Carbs
27g
Protein
24g
Fiber
17g

Fats

Fat
11g

Vitamins & Minerals

Calcium
573mg
Iron
14mg
Vitamin A
323mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
< 1mg
Vitamin B9
32mcg
Vitamin B12
0mcg
Vitamin C
19mg
Vitamin E
< 1mg
Copper
1mcg
Magnesium
196mg
Manganese
3mg
Phosphorus
416mg
Selenium
21mcg
Zinc
4mg

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