Ny Times Recipe - Duck Saté Recipe

Total time: 30 minutes

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 10g per serving. This food is keto-friendly.

How keto-friendly is Ny Times Recipe - Duck Saté? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Ny Times Recipe - Duck Saté Recipe

  • Net Carbs are 10% of calories per serving, at 10g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Ny Times Recipe - Duck Saté Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 95 g )
Amount Per Serving
Calories: 104
Total Fat: 2g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 32mg
Sodium: 283mg
Total Carbohydrates: 11g
Dietary Fiber: 1g
Sugar: 7g
Protein: 9g
Calcium: 24mg Iron: 2mg
Potassium: 198mg Vitamin A: 10mcg
Vitamin C: 20mg Vitamin D: 0mcg

Ingredients

  • Muscular rosés from spain have too much heft for a salade niçoise or those lovely little stuffed vegetables you might enjoy in provence. they’re even too much for the piquillos stuffed with salt cod on the costa brava. they belong with easygoing platters of burgers, sausages and ribs, contributing refreshing acidity on a warm summer day.
  • Well chilled, they are excellent aperitif wines before a sturdier red with dinner. in that case, these meaty duck satés, grilled skewers graced with asian flavors, make suitable nibbles with the wines, picking up notes of fruit and spice along the way. i could even imagine these wines, which cut a rich swath of garnacha, made into a sangria by adding orange slices and a splash of grand marnier. i’d drink that with the duck, too.
  • Time: 30 minutes, plus 2 hours’ refrigeration
  • 1 duck breast (magret)
  • 1 teaspoon chinese five-spice powder
  • Salt and pepper
  • Juice and grated zest of 1 orange
  • 1/4 cup hoisin sauce
  • 1 tablespoon sherry vinegar.

Instructions

Visit Ny Times's website to view the recipe instructions. (Via Edamam)