Directions:
- Combine parsley, garlic, lemon zest, pepper, thyme and rosemary in a bowl. Roll duck pieces in herb mixture to coat all over.
- Put oil in a large sauté pan, and turn heat to medium-high. When oil shimmers add duck, and reduce heat to medium. Cook, turning once or twice, until coating browns and duck is medium-rare to medium, about 10 minutes. Season meat with salt, and let it rest for a few minutes.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.14 Kcal (917 kJ) | ||
| Calories from fat | 95.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.6g | 16% | |
|---|---|---|---|
| Cholesterol | 135.85mg | 45% | |
| Sodium | 110.11mg | 5% | |
| Potassium | 141.07mg | 3% | |
| Total Carbs | 4.47g | 1% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 27.63g | 55% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 6.3mg | 35% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 165.2 Kcal (692 kJ) | ||
| Calories from fat | 71.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 16% | |
|---|---|---|---|
| Cholesterol | 102.41mg | 45% | |
| Sodium | 83.01mg | 5% | |
| Potassium | 106.35mg | 3% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 1.15g | 6% | |
| Protein | 20.83g | 55% | |
| Vitamin C | 18.6mg | 41% | |
| Iron | 4.7mg | 35% | |
| Calcium | 50.5mg | 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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