This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Carrot Ginger Soup. Each of these dishes are fabulous.
Serving Size: 1 (158) g
Servings Per Recipe: 4
Calories: 551.5
Calories from Fat 432 g 78 %
Total Fat 48.1 g 73 %
Saturated Fat 28.9 g 144 %
Cholesterol 329 mg 109 %
Sodium 53.1 mg 2 %
Total Carbohydrate 25.5 g 8 %
Dietary Fiber 0 g 0 %
Sugars 21.9 g 87 %
Protein 4.9 g 9 %