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Roast Duck Breast with Autumn Vegetables
GRESSINGHAM12Ingredients
50Minutes
460Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 duck breasts (Gressingham)
- 1 red onion (peeled and cut in half)
- 1 beetroot (large, peeled and cut into 2cm chunks)
- 1 large carrot (peeled and cut into 2 cm chunks)
- 1 large potato (peeled and cut into 2cm chunks)
- 1 bulb garlic (cut in half widthways)
- 3 sprigs rosemary (and thyme)
- 2 Tbsp. balsamic syrup
- 4 Tbsp. olive oil
- 1 handful spinach leaves (washed)
- salt
- pepper
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium640mg27% |
| Potassium1240mg35% |
| Protein7g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A140% |
| Vitamin C80% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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