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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 525.0
  • Total Fat: 21.6 g
  • Cholesterol: 36.8 mg
  • Sodium: 67.3 mg
  • Total Carbs: 61.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.1 g

View full nutritional breakdown of Duck, Fregola, Crispy Sage & Peach Salad calories by ingredient
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Duck, Fregola, Crispy Sage & Peach Salad

Submitted by: IMELDASHOEQUEEN
Duck, Fregola, Crispy Sage & Peach Salad

Introduction

From NZ Herald Viva
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From NZ Herald Viva
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    3 duck breasts
    250g fregola (Israeli cous cous)
    Salt to taste
    1/4 cup olive oil (not all will be absorbed so only "charged" for 2 tsp
    20 sage leaves
    4 peaches
    1 Tbl hazelnuts, roasted
    1/2 cup Greek yoghurt
    1 Tbs extra virgin olive oil
    Juice of 1/2 a lemon
    Salt & freshly ground pepper to taste

Directions

Preheat the grill. Using a sharp knife, score the skin of each breast in a criss-cross pattern. Season and grill for 6 minutes then turn and continue cooking for a fjurther 3 mintues. Let rest for 5 minutes before slicing.

Boil the fregola in salted water until al dente. Drain.

Heat the olive oil in a shallow pan. Wbhen hot add the sage leaves. Leave for approximately 10 seconds until a deep green then remove with a slotted spoon and drain on paper towels. Halve the peaches, remove the stones and slice.

Pulse the hazelnuts in a food priocessor or finely chop then whisk into the yoghurt, oil and lemon. Season to taste.

Spoon the fregola onto plates and arrange the duck, peaches and sage leaves. Drizzle over the dressing.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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