Duck Breast with Potato Pancakes and Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 76.4 μg | (127 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 1,909 mg | (48 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the duck breasts
- 2 duck legs (ready to cook, each about 350 g)
- salt
- freshly ground peppers
- 1 tsp Tomato paste
- 150 milliliters dry Red wine
- 250 milliliters duck stock
- For the cabbage and pancakes
- 1 small Red cabbage
- 2 onions
- 2 cloves
- 2 Tbsps vegetable oil
- 200 milliliters Red wine
- 1 bay leaf
- 2 Star anise
- 1 Cinnamon stick
- 1 Tbsp balsamic vinegar
- 300 grams Rhubarb
- 600 grams waxy potatoes
- 2 egg yolks
- 2 tsps Potato starch (depending on potato variety)
- Nutmeg (freshly grated)
- vegetable oil (to fry)
Preparation steps
Preheat the oven to 100°C (approximately 210°F) convection.
For the duck breasts: Rinse the duck breasts, pat dry and cut a diamond shape into the skin. Season with salt and pepper and cook with the skin-side down in a hot pan for about 5 minutes. Flip it over, cook briefly, remove and place on a baking sheet lined with parchment paper. Bake in preheated oven for 30-35 minutes until pink. Skim off all but 1 tablespoon of fat and put the skimmed off fat into a pan. Stir in the tomato paste, briefly let it cook, deglaze the roast juices with the red wine, season with salt and pepper, pour in the stock and, over medium heat, boil down until half remains.
For the cabbage: Quarter the cabbage and cut out the hard stalk. Slice the quarters into thin strips. Peel the onions. Cut one onion into small cubes or strips and stud the other onion with cloves.
Heat the oil in a hot pot and sauté the chopped onion until translucent. Mix in the cabbage, sauté and deglaze with the wine. Add the studded onion, bay leaves, anise and cinnamon. Cover and gently simmer for about 20 minutes. Remove the lid. Refine with the vinegar, season with salt and pepper and let gently simmer for an additional 30 minutes. Rinse the rhubarb, trim, cut into small pieces and mix with the cabbage. Cook for an additional 5 minutes, tasting and adding more seasoning as desired.
For the pancakes: Peel and grate the potatoes. Wrap in a damp tea towel and squeeze out the juices. Allow the potato juice to stand and then drain so that the deposited starch remains on the bottom of the bowl. Mix the grated potatoes with egg yolk and potato starch and season with salt and nutmeg.
Place the potato mixture into a pan (preferably non-stick), put in hot oil, flatten and pan-fry for 2-3 minutes until golden brown. Flip and fry for another 2-3 minutes until golden brown. Drain on paper towel.
Remove the duck breasts from the oven, let rest briefly and cut into slices.
Arrange the cabbage and the potato pancakes on warmed plates with the sliced duck and serve drizzled with the roast juices.
