Main courses · Meat & poultry
Duck Breast with Parsnip Purée and Red Wine Reduction
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- 30–60 min
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Medium
- Rating
- Well rated
- shallots
- 50 g
- olive oil
- 30 g
- wine
- 125 g
- water
- 250 g
- chicken stock paste, homemade
- 0.5 heaped tsp
- fine sea salt
- 0.8 tsp
- duck breasts, skin on
- 4
- ground black pepper
- 4 pinches
- unsalted butter
- 40 g
- parsnips
- 400 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 698.1 mg
- Protein
- 34.7 g
- Energy
- 1,895.4 kJ
- Calories
- 453 kcal
- Fat
- 23 g
- Fibre
- 5.4 g
- Saturated fat
- 8.5 g
- Carbohydrates
- 21.2 g