gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Duck with Butter (Canard grille au Beurre)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with potatoes and green vegetables.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
34Calories
5 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein4.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol19 mg
Sodium19 mg
Potassium68 mg
Calcium2.8 mg
Iron0.6 mg
Magnesium4.8 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate6.3 mcg
Choline13 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 319. The excerpt below is the record exactly as published.
Broiled Duck with Butter ( Canard grille au Beurre ) Select a young baby duck; split it and clean; put in a pan, breast down, with some butter; sprinkle with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.