Seared Magret Duck Breasts with Duck Fat, Pan-Roasted Fingerling Potatoes, Haricots Verts and a Balsamic Cherry Reduction

food network
110 mins (prep 30, cooking 80)
18 ingredients
4 servings

Categories:  french , searing , spring , sauteing , dinner , holiday , cherry , roasting , winter , main-dish , fall , duck , summer , potato , simmer ,
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Serving Size (815.29 g)
Servings 4
Amount per Serving
Calories 3080.07 Calories from Fat 3007.98
% Daily Value *
Total Fat 334.22g 2056.75%
Saturated Fat 111.34g 2226.7%
Trans Fat 0.12g %
Cholesterol 343.17mg 457.57%
Sodium 1380.35mg 230.06%
Total Carbohydrate 20.64g 27.52%
Dietary Fiber 1.53 g 24.49%
Sugars 11.49 g %
Protein 9.53g 76.24%
Vitamin A 493.53IU% Vitamin C 7.58mg%
Calcium 42.09mg% Iron 1.51mg%
*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:
minced shallots, minced garlic, dried cherries, or, chopped fresh sage leaves, cold butter, salt and black pepper, salt and pepper, duck breast halves, freshly cracked black pepper, or, fingerling potatoes, rendered duck fat, salt and pepper