Braised Duck Legs and Sautéed Duck Breast

180 mins (prep 60)
14 ingredients
makes 4 servings
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.

Categories:  winter , french ,
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Serving Size (231.36 g)
Servings 4
Amount per Serving
Calories 173.45 Calories from Fat 6.21
% Daily Value *
Total Fat 0.69g 4.26%
Saturated Fat 0.12g 2.31%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 23.06mg 3.84%
Total Carbohydrate 41.55g 55.39%
Dietary Fiber 11.16 g 178.57%
Sugars 10.91 g %
Protein 2.86g 22.92%
Vitamin A 0.2IU% Vitamin C 39.26mg%
Calcium 85.72mg% Iron 1.38mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet onions, medium carrot, plus, grapeseed or vegetable oil, grated lemon zest, fresh lemon juice, chopped parsley