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Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion

3 3 3 4 4 3
Recipe by
Food Network Food Network

Ingredients

  • 4 breast (duck, skin scored)
  • 4 shallots (sliced)
  • 14 cup cognac
  • 2 cups dark chicken stock
  • 4 ozs foie gras (denerved cut into small pieces and chilled)
  • salt
  • black pepper
  • canola oil (cook)
  • 1 tbsp dijon mustard
  • 1 juice (lemon)
  • 14 cup canola oil
  • 2 cups red cabbage (shredded)
  • 14 cup scallions (sliced green)
  • salt
  • black pepper
Prep Time
25 min
Total Time
1 hr 40 min
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 570 Calories from Fat 320
% Daily Value *
Total Fat 35g 54%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 2420mg 101%
Potassium 1040mg 30%
Total Carbohydrate 36g 12%
Dietary Fiber 2g 8%
Sugars 9g
Protein 28g
Vitamin A 50%
Vitamin C 80%
Calcium 10%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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