Black-Pepper-Roasted Duck Breasts with Grilled Plums recipes

Black-Pepper-Roasted Duck Breasts with Grilled Plums recipes
7 Ingredients
  • 4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
  • 4 teaspoons chopped fresh thyme, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 1 1/2 teaspoons salt, divided
  • 6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sugar
Nutrition
190
10% daily value
6 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

9% 2

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

3% 9

Carbs (net)

- 7

Fiber

5% 1

Sugars

- 7

Sugars, added

- 0

Protein

45% 23

Cholesterol

28% 85

Sodium

18% 420

Calcium

1% 14

Magnesium

7% 31

Potassium

9% 416

Iron

29% 5

Zinc

8% 1

Phosphorus

31% 218

Vitamin A

3% 30

Vitamin C

16% 14

Thiamin (B1)

40% 0

Riboflavin (B2)

28% 0

Niacin (B3)

26% 4

Vitamin B6

55% 1

Folate equivalent (total)

8% 31

Folate (food)

- 31

Folic acid

- 0

Vitamin B12

35% 1

Vitamin D

- 0

Vitamin E

3% 1

Vitamin K

6% 7
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