Duck Breast with Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,012 cal. | (48 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,857 mg | (46 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 4 duck legs (each around 220 grams) (approximately 8 ounces)
- freshly ground peppers
- 1 onion
- 1 chili pepper
- 150 milliliters chicken stock
- 100 milliliters Apple juice
- 8 Figs
- 1 Tbsp honey
- 75 grams Pastry flour
- 2 Tbsps Potato starch
- 1 egg
- Pastry flour (for dusting)
- 2 Tbsps butter
Preparation steps
Rinse the potatoes, peel and cook in salted water until tender, about 30 minutes.
Preheat the oven to 100°C (approximately 210°F).
Rinse the duck breasts, pat dry and season with salt and pepper. Sear, skin-side down, in a frying pan until golden brown, about 5 minutes. Flip over and sear until golden brown. Transfer to a wire rack set over baking sheet and bake for about 50 minutes, or until cooked to your liking. Drain most of the fat from the frying pan. Peel the onion and chop finely. Rinse the chile, cut in half, remove the stem and seeds and finely chop. Sweat the onion and chile in the duck fat until tender, deglaze with the stock and apple juice and simmer for about 5 minutes. Trim the figs and cut into wedges. Add to the sauce along with the honey, season with salt and cook over low heat. Keep warm.
Drain the potatoes and mash (or push through a potato ricer). Let cool slightly then gently mix in the flour, potato starch, 1/2 teaspoon salt and the egg.
On a work surface lightly dusted with flour, knead the dough until just combined then shape into walnut-sized balls, flatten slightly and then press your finger or a wooden spoon handle into the center of each dumpling to make a doughnut shape. Simmer in salted water for about 5 minutes, until the dumplings float to the surface. Remove with a slotted spoon and drain. Melt the butter in a frying pan and sauté the dumplings until golden brown.
Transfer to serving plates and season with salt.
Remove the duck from the oven, let rest briefly and then slice and arrange on the serving plates with the dumplings. Serve with the fig sauce.
