Canard aux Olives (Braised Duck with Olives)

Name: Canard aux Olives (Braised Duck with Olives)
Ingredients: I large tender duck; 6 oz.. streaky bacon; | oz. butter; | giU white wine; J pint brown sauce; i gill gravy; about 2 doz. French olives; i bouquet of herbs; pepper and salt; a few half-moon shapes of bread croutons; meat glaze

From Recherché entrées, 1907

Presented as published in 1907. 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

1314Calories

54 gProtein

21 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1314 kcal

Protein54 g

Carbohydrates21 g

Fiber3.9 g

Sugars0.6 g

Total Fat115 g

Saturated Fat23 g

Monounsaturated Fat28 g

Polyunsaturated Fat9.9 g

Omega-30.4 g

Cholesterol149 mg

Sodium3648 mg

Potassium1266 mg

Calcium60 mg

Iron3.4 mg

Magnesium76 mg

Phosphorus607 mg

Zinc6 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C42 mg

Vitamin A19 mcg

Vitamin E0.8 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B121 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)14 mg

Folate118 mcg

Choline89 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 61. The excerpt below is the record exactly as published.

Canard aux Olives. (Braised Duck with Olives.) I large tender duck, 6 oz.. streaky bacon, | oz. butter, \ giU white wine, J pint brown sauce, i gill gravy, about 2 doz. French olives, i bouquet of herbs, pepper and salt, a few half-moon shapes of bread croutons, meat glaze

Cook this with the app: pantry check, scaling, and the assistant.