Duck Breast with Apple Wedges and Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 789 cal. | (38 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the duck breasts
- 2 duck legs (trimmed) (each around 350 grams) (approximately 12 ounces)
- salt
- freshly ground peppers
- Wood chip (such as Beech)
- For the spaetzle
- 300 grams Pastry flour
- 4 eggs
- freshly grated Nutmeg
- For the apples
- 2 red Apple
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 1 Tbsp sugar
- 2 sprigs rosemary
- 80 milliliters Cider
- For cooking
- 2 Tbsps butter
Preparation steps
For the duck breasts: Rinse the duck, pat dry and score the skin in a diamond pattern. Season with salt and pepper.
Heat a grill. Soak the wood chips for about 30 minutes, drain and place on a piece of aluminum foil. Fold into a packet and repeatedly pierce with a knife. Arrange directly on the coals and wait until it starts to smoke. Place the duck breasts on the greased grates, close the lid and smoke for about 15-20 minutes. Remove the wood packet and grill the duck briefly, skin-side down.
For the spaetzle: Bring a large pot of salted water to a boil.
Stir all of the ingredients together in a bowl, add enough water to make the ingredients come together then press through a spaetzle maker into the boiling water. Cook for about 2 minutes, remove with a slotted spoon, place in a colander and immediately rinse under cold water. Drain then spread out over a large board lined with a dish towel. Repeat with the remaining batter.
For the apples: Rinse the apples, quarter, core and cut into thin wedges. Immediately toss with the lemon juice. In a pan, melt the butter with the sugar, add the apples and rosemary and let caramelize. Deglaze with the cider and simmer over medium heat for 5 minutes.
Sauté the spaetzle in melted butter, season with nutmeg, salt and pepper and transfer to serving plates. Arrange the sliced duck breasts on the plates and garnish with apple slices and rosemary, if desired. Serve drizzled with the cider from the apple pan.
