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Picture of Pan-Seared Duck Breast Recipe
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1011 kcal 51 %
  • Fat 62 g 96 %
  • Saturated 34 g 168 %
  • Carbs 25 g 8 %
  • Fiber 1 g 5 %
  • Protein 65 g 130 %
  • Cholesterol 345 mg 115 %
  • Sodium 2588 mg 108 %
  • Calcium 69 mg 7 %
  • Magnesium 101 mg 24 %
  • Potassium 1388 mg 30 %
  • Iron 14 mg 78 %
  • Zinc 3 mg 26 %
  • Phosphorus 661 mg 94 %
  • Vitamin A 444 µg 49 %
  • Vitamin C 52 mg 58 %
  • Thiamin (B1) 1 mg 112 %
  • Riboflavin (B2) 1 mg 94 %
  • Niacin (B3) 16 mg 98 %
  • Vitamin B6 2 mg 158 %
  • Folate equivalent (total) 110 µg 27 %
  • Vitamin B12 2 µg 91 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 10 %
  • Vitamin K 11 µg 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pan-Seared Duck Breast Recipe

Ingredients

  • 4 duck breasts, 4 to 5 ounces (112 to 140g) each
  • Kosher salt
  • 1/2 cup dry white wine (4 fluid ounces; 120ml)
  • 1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
  • 4 tablespoons unsalted butter (2 ounces; 60g)
  • 1/4 cup (60ml) freshly squeezed orange juice from 1 orange
  • 1 teaspoon freshly grated orange zest
  • Freshly ground black pepper, to taste

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