Crispy Duck with Savoy Cabbage and Potato Pancake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 803 kcal | (38 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 60.1 g | (52 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- Ingredients
- 2 small Wild duck
- Salt and freshly ground pepper
- 2 Tbsps softened butter
- 5-6 tablespoons Dark beer
- 1 head Savoy cabbage
- 2 Tbsps vegetable oil
- freshly grated Nutmeg
- 250 milliliters Whipped cream
- 800 grams waxy potatoes
- 4 Tbsps clarified butter
Preparation steps
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.
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.
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.
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.
