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Seared Duck Breasts with Persimmon Salsa
FOOD AND WINE7Ingredients
60Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 hachiya persimmons (very ripe, cut into 1/2-inch dice)
- 1 small shallot (minced)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. extra virgin olive oil
- kosher salt
- freshly ground pepper
- 3 duck breasts (Moulard, 3 pounds)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium180mg5% |
| Protein1g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A8% |
| Vitamin C25% |
| Calcium4% |
| Iron10% |
* 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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