Directions:
- Preheat oven to 350 degrees F.
- Combine the hazelnuts, thyme leaves, white pepper and 2 tablespoons of olive oil. Sear both sides of the breasts in a heated saute pan with 2 tablespoons of the olive oil. Coat topside of the duck with the hazelnut crust and place in the oven for about 3 minutes or until medium rare. Remove the duck from the oven and let rest for about 30 seconds before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 927.97 Kcal (3885 kJ) | ||
| Calories from fat | 691.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.82g | 118% | |
|---|---|---|---|
| Cholesterol | 127.82mg | 43% | |
| Sodium | 94.76mg | 4% | |
| Potassium | 1236.18mg | 26% | |
| Total Carbs | 19.93g | 7% | |
| Sugars | 4.6g | 18% | |
| Dietary Fiber | 11.71g | 47% | |
| Protein | 50.54g | 101% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 14.3mg | 79% | |
| Calcium | 141.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 328.66 Kcal (1376 kJ) | ||
| Calories from fat | 244.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.21g | 118% | |
|---|---|---|---|
| Cholesterol | 45.27mg | 43% | |
| Sodium | 33.56mg | 4% | |
| Potassium | 437.82mg | 26% | |
| Total Carbs | 7.06g | 7% | |
| Sugars | 1.63g | 18% | |
| Dietary Fiber | 4.15g | 47% | |
| Protein | 17.9g | 101% | |
| Vitamin C | 6.7mg | 31% | |
| Iron | 5.1mg | 79% | |
| Calcium | 50.2mg | 14% | |
* 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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