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Ingredientes
- 2-4 duck breasts
- 1-1 1/2 c. butter
- 1/2 c. minced onions
- 1 c. Chablis wine (white)
- 1 tbsp. celery flakes
- 1 teaspoon tarragon
- Salt
Direcciones
- Brown ducks in butter and onions (and salt). Add in wine and celery flakes. Cover and cook 40 min (low heat). Add in tarragon and saute/fry uncovered for 15 min. Serve over cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 262 | 86% |
| Total Fat 29.82g | 37% |
| Saturated Fat 18.63g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 220mg | 9% |
| Potassium 94mg | 3% |
| Total Carbs 1.69g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.7g | 0% |
| Protein 3.64g | 6% |
