Directions:
- Rub duck breast halves with olive oil; sprinkle with 1 tablespoon pepper. Cover and chill 8 hours.
- Heat peanut oil in a skillet over high heat. Sprinkle duck with salt; cook 2 minutes, turning once. Reduce heat to medium; cover and cook 20 minutes or until done, turning once. Slice and keep warm.
- Core cabbage, and cut into 3/4-inch slices.
- Melt butter or margarine in skillet over medium-high heat, stirring to loosen browned particles. Add cabbage; cook, without stirring, 2 to 3 minutes. Cook, stirring constantly, 2 minutes or until tender. Sprinkle evenly with 1/2 teaspoon pepper; serve with duck.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.21 Kcal (2078 kJ) | ||
| Calories from fat | 249.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.75g | 43% | |
|---|---|---|---|
| Cholesterol | 302.2mg | 101% | |
| Sodium | 523.89mg | 22% | |
| Potassium | 290.97mg | 6% | |
| Total Carbs | 8.09g | 3% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 55.81g | 112% | |
| Vitamin C | 40.8mg | 68% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 7.8mg | 43% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 149.99 Kcal (628 kJ) | ||
| Calories from fat | 75.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 43% | |
|---|---|---|---|
| Cholesterol | 91.35mg | 101% | |
| Sodium | 158.36mg | 22% | |
| Potassium | 87.95mg | 6% | |
| Total Carbs | 2.45g | 3% | |
| Sugars | 0.69g | 9% | |
| Dietary Fiber | 1.18g | 16% | |
| Protein | 16.87g | 112% | |
| Vitamin C | 12.3mg | 68% | |
| Iron | 2.4mg | 43% | |
| Calcium | 20.9mg | 7% | |
* 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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