Duck Bourguignonne with Chestnut Spaetzle recipes

Duck Bourguignonne with Chestnut Spaetzle recipes
19 Ingredients
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cup chopped onions
  • 2 cups port wine
  • 2 (750 ml) bottles red wine
  • 2 heads garlic, halved crosswise, excess papery skin removed
  • 8 moulard duck legs, trimmed of excess fat
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 3 dried bay leaves
  • peel of half an orange, pith removed
  • 8 sprigs fresh thyme
  • coarse salt
  • black pepper
  • 2 tablespoons chopped flat-leaf parsley
Nutrition
2616
131% daily value
4 servings
                                       
                                           
     

Fat

310% 201

Saturated

330% 66

Trans

- 0

Monounsaturated

- 98

Polyunsaturated

- 25

Carbs

19% 58

Carbs (net)

- 54

Fiber

18% 5

Sugars

- 9

Sugars, added

- 0

Protein

117% 59

Cholesterol

120% 359

Sodium

100% 2411

Calcium

20% 201

Magnesium

37% 154

Potassium

39% 1835

Iron

92% 16

Zinc

68% 8

Phosphorus

118% 825

Vitamin A

48% 435

Vitamin C

41% 37

Thiamin (B1)

104% 1

Riboflavin (B2)

102% 1

Niacin (B3)

132% 21

Vitamin B6

116% 2

Folate equivalent (total)

44% 176

Folate (food)

- 95

Folic acid

- 48

Vitamin B12

48% 1

Vitamin D

22% 3

Vitamin E

40% 6

Vitamin K

66% 80
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