4 Serves
1955 Mins
Thaw the duck fillets in the refrigerator overnight.
Soak the fillets in a mixture of water, salt, and ice for 20 minutes. Drain and repeat this process twice more to ensure the meat is clean and properly seasoned.
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Vitamin K
24 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
256 µg / 400 µgCalcium
258 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
216 mg / 420 mgPhosphorus
610 mg / 1,250 mgPotassium
2245 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
14 g / 28 gSugar
32 g / 50 gSaturated Fat
5 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
113 gAlcohol
0 g
Wrap the edges of each duck fillet with a slice of bacon and secure the bacon in place using toothpicks.
Place the bacon-wrapped fillets into a container and cover them with your choice of dressing. Season with garlic powder and black pepper, then refrigerate for 24 hours to marinate.
Preheat the grill to low heat. Place the duck fillets on the grill and cook until they reach your desired level of doneness, brushing regularly with the remaining marinade to keep the meat moist.
Remove the toothpicks from the fillets before serving alongside a baked potato, sourdough bread, and a glass of Merlot.
25
g95
g20
g
Yemeni
