Directions:
- In a large baking pan mix the salt, bay leaves, thyme, parsley, garlic, shallot, and peppercorns.
- Roll the duck breasts in the mixture and spread them out in the pan skin-side up.
- Cover with plastic wrap and refrigerate the breasts for 24 hours, turning them once.
- Scrape off the excess marinade.
- Arrange the breasts skin side down on a broiler rack and place the rack 4 inches away from the heat.
- Broil 2 minutes; turn them over and broil 3 to 4 minutes, or until medium rare.
- Allow to cool two minutes then slice on the bias to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828.79 Kcal (3470 kJ) | ||
| Calories from fat | 240.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.67g | 41% | |
|---|---|---|---|
| Cholesterol | 511.28mg | 170% | |
| Sodium | 477.5mg | 20% | |
| Potassium | 1819.53mg | 39% | |
| Total Carbs | 2.69g | 1% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 133.29g | 267% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 33.8mg | 188% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 123.02 Kcal (515 kJ) | ||
| Calories from fat | 35.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 41% | |
|---|---|---|---|
| Cholesterol | 75.89mg | 170% | |
| Sodium | 70.88mg | 20% | |
| Potassium | 270.09mg | 39% | |
| Total Carbs | 0.4g | 1% | |
| Sugars | 0.03g | 1% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 19.79g | 267% | |
| Vitamin C | 6.5mg | 73% | |
| Iron | 5mg | 188% | |
| Calcium | 5.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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