Crispy Duck with Savoy Cabbage and Potato Pancake

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Crispy Duck with Savoy Cabbage and Potato Pancake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
803
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories803 kcal(38 %)
Protein32 g(33 %)
Fat60.1 g(52 %)
Carbohydrates34 g(23 %)

Ingredients

for
4
Ingredients
2
2 tablespoons
softened Butter
5-6 tablespoons Dark beer
1 head
2 tablespoons
freshly grated Nutmeg
250 milliliters
800 grams
4 tablespoons

Preparation steps

1.

Rinse and pat dry ducks. Rub inside and outside with salt and pepper. Place on a roasting rack in a pan. Brush ducks with butter. Roast in preheated 200°C (approximately 400°F) oven for 50 to 60 minutes. Baste occasionally with the beer.

2.

Remove the hard outer leaves of the cabbage. Rinse, core and thinly slice the cabbage. Blanch in boiling salted water about 3 minutes. Drain, rinse with cold water, then drain.

3.

Heat oil in a large skillet and sauté cabbage. Season with salt, pepper and nutmeg. Pour in cream and simmer over low heat until cabbage is tender and cream is thickened. 

4.

For the rosti, peel the potatoes, rinse and grate coarsely. Season with salt and pepper. Heat some of the clarified butter in a small skillet. Cook potatoes in batches until crisp and browned. Cut the ducks in half lengthwise. Serve with cabbage and potato pancakes.