Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu
114 mins (prep 20, cooking 94)
18 ingredients
2 servings
This recipe is an entry for the RSC Summer 2004 Main Course contest. It doesn't take as long as it looks and is delicious. (Cook time does not include marinating time).

Categories:  served-hot , for-1-or-2 , duck-breasts , poultry , taste~mood , <-4-hours , time-to-make , holiday , presentation , main-dish , meat , duck , number-of-servings , savory ,
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Serving Size (412.85 g)
Servings 2
Amount per Serving
Calories 412.73 Calories from Fat 284.94
% Daily Value *
Total Fat 31.66g 97.42%
Saturated Fat 11.85g 118.52%
Trans Fat 0.24g %
Cholesterol 51.39mg 34.26%
Sodium 749.8mg 62.48%
Total Carbohydrate 20.58g 13.72%
Dietary Fiber 0.06 g 0.5%
Sugars 18.14 g %
Protein 11.67g 46.68%
Vitamin A 692.18IU% Vitamin C 1.06mg%
Calcium 365.51mg% Iron 0.46mg%
*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:
large fresh sage leaves, freshly ground black pepper, sweet red pepper, brown basmati rice, dry red wine, dry red wine, dried cherries, sliced almonds, large fresh sage leaves