Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous Recipe

Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous Recipe
12 Ingredients
  • 12 pearl or cipollini onions, ends trimmed, skins removed
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/2 cup red wine vinegar
  • 1 tablespoon dry red wine, such as cabernet
  • 2/3 cup fresh blackberries
  • 2 sprigs thyme
  • 1 teaspoon canola oil
  • 4 skin-on duck breast halves
  • 2 cups cooked Israeli cous-cous
Nutrition
842
42% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, dairy-​free
     

Fat

20% 13

Saturated

15% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

44% 131

Carbs (net)

- 119

Fiber

51% 13

Sugars

- 42

Sugars, added

- 25

Protein

98% 49

Cholesterol

43% 128

Sodium

70% 1687

Calcium

14% 138

Magnesium

30% 125

Potassium

26% 1230

Iron

56% 10

Zinc

25% 3

Phosphorus

83% 578

Vitamin A

4% 33

Vitamin C

51% 46

Thiamin (B1)

84% 1

Riboflavin (B2)

54% 1

Niacin (B3)

59% 9

Vitamin B6

124% 2

Folate equivalent (total)

34% 137

Folate (food)

- 137

Folic acid

- 0

Vitamin B12

53% 1

Vitamin D

- 0

Vitamin E

7% 1

Vitamin K

11% 13
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