Duck Salad with Cheese Toasts and Port-Currant Sauce recipes

Duck Salad with Cheese Toasts and Port-Currant Sauce recipes
8 Ingredients
  • 2 6- to 7-ounce boneless duck breast halves
  • 8 1 1/2x1-inch slices Pont l’Evêque cheese or Brie (about 3 ounces)
  • 8 1 1/2x1-inch pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted
  • 3 tablespoons walnut oil or olive oil
  • 1 1/2 tablespoons Sherry wine vinegar
  • 6 cups mixed baby greens
  • 1/2 cup walnuts, toasted, chopped
  • sauce
Nutrition
402
20% daily value
4 servings
                                       
                                           
     

Fat

33% 22

Saturated

28% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 9

Carbs

10% 30

Carbs (net)

- 27

Fiber

13% 3

Sugars

- 4

Sugars, added

- 0

Protein

43% 22

Cholesterol

18% 54

Sodium

22% 517

Calcium

18% 184

Magnesium

13% 54

Potassium

8% 396

Iron

27% 5

Zinc

16% 2

Phosphorus

40% 281

Vitamin A

29% 259

Vitamin C

9% 8

Thiamin (B1)

42% 1

Riboflavin (B2)

35% 0

Niacin (B3)

33% 5

Vitamin B6

38% 0

Folate equivalent (total)

27% 107

Folate (food)

- 87

Folic acid

- 12

Vitamin B12

27% 1

Vitamin D

1% 0

Vitamin E

2% 0

Vitamin K

61% 73
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