Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Pan-Seared Wild Duck Breast with Port Wine Reduction
NUTRITION · PER SERVING245M COOK
CAL 30%·PRO 98%
CARBS 20G13% OF CAL
3G FIBER3G OTHER14G TOTAL SUGAR
FAT 37G55% OF CAL
9G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared duck breast served with a rich port wine and orange reduction. It tastes luxurious and savory with subtle sweetness and works as an elegant dinner.
mainfrenchporkpork🍳 skillet🥄 saucepan🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 2- 1/4 teaspoon fresh thyme leaves
- 1/2 teaspoon grated orange zest (I use the zest of one whole orange)
- 1/4 teaspoon sugar
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 2 duck breasts*
- Port wine sauce (recipe below)
At a glance
PER SERVING · TIME 245M
CAL 30%·PRO 98%
CARBS 20G13% OF CAL
3G FIBER3G OTHER14G TOTAL SUGAR
FAT 37G55% OF CAL
9G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h
- Cook
- 5m
- Sodium
- 2072mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 9mg
- Calcium
- 31mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 240M
- SODIUM
- 2072MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.