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- 2 large magret duck breasts. (For 4, you want somewhere around 2 lbs total, so adjust depending on size, the ones I got were massive)
- ~2 T ground cinnamon
- 1 cup chicken stock
- Roasted Root Vegetables
- 4 long, thin sunchokes (Jerusalem artichoke)
- 6 'spring' onions or cipollini onions, halved
- ~4 T olive oil
- Sea salt
- Fresh ground pepper
- 1/4 c water, vegetable, or chicken stock
- Preheat
- the oven to 350F. In two small, separate pans (tall sided for the
- onions), individually toss the onion and the sunchoke with 2 T olive
View Full Recipe at Stainless Steel Thumb
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 394g | |
| Calories 56 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 380mg | 16% |
| Potassium 334mg | 10% |
| Total Carbs 10.19g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.2g | 3% |
| Protein 3.45g | 6% |
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