Duck Breast with Mashed Potatoes, Shallot Sauce, and Fried Apple and Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,020 cal. | (49 %) | ||
| Protein | 19.23 g | (20 %) | ||
| Fat | 80.41 g | (69 %) | ||
| Carbohydrates | 58.69 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.08 g | (20 %) |
| Vitamin A | 620.58 mg | (77,573 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 10.11 mg | (84 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 44.62 μg | (15 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36.61 mg | (39 %) | ||
| Potassium | 1,015.39 mg | (25 %) | ||
| Calcium | 67.61 mg | (7 %) | ||
| Magnesium | 42.89 mg | (14 %) | ||
| Iron | 4.09 mg | (27 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 40.64 g | |||
| Cholesterol | 234.92 mg |
Ingredients
- Ingredients
- 1 duck leg (350 grams)
- 1 clarified butter
- 100 grams shallots (peeled)
- ¼ l Cider
- salt
- freshly ground peppers
- 1 tsp Mustard (coarse-grained)
- 300 grams potatoes
- 3 Tbsps vegetable oil
- 1 Tbsp Sour cream
- Nutmeg
- 50 grams Celery root
- ½ Apple
Preparation steps
Remove the skin from the duck breasts, cut the meat into thin strips, and fry briefly in a pan in clarified butter over medium heat. Remove from heat and keep warm.
For the shallot sauce, cut the shallots into quarters. Heat clarified butter in a pan and saute the shallots until translucent. Add the cider, stir in the mustard, season with salt and pepper, and cook covered over low heat for 10 minutes.
For the mashed potatoes, peel the potatoes and cook in salted water. Drain and press the potatoes through a ricer. Process the mashed potatoes with 1 tablespoons oil and the sour cream to a puree. Season with salt, pepper and nutmeg.
Peel the apple and celery, and cut into thin slices. Fry the apple and celery in a pan in 2 tablespoons oil from both sides until brown. Remove the apple and celery from the pan and drain on kitchen paper.
Serve the duck breast with shallot sauce, mashed potatoes and the fried apple and celery slices.
