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
516
26% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

19% 12

Saturated

15% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

21% 64

Carbs (net)

- 56

Fiber

33% 8

Sugars

- 42

Sugars, added

- 25

Protein

75% 38

Cholesterol

43% 128

Sodium

62% 1486

Calcium

12% 116

Magnesium

22% 86

Potassium

31% 1083

Iron

50% 9

Zinc

14% 2

Phosphorus

62% 431

Vitamin A

4% 33

Vitamin C

76% 46

Thiamin (B1)

58% 1

Riboflavin (B2)

38% 1

Niacin (B3)

32% 6

Vitamin B6

76% 2

Folate equivalent (total)

30% 120

Folate (food)

- 120

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

- 0

Vitamin E

5% 1

Vitamin K

15% 12
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