Duck Breast with Savoy Cabbage, Carrots and Duchess Potatoes

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Duck Breast with Savoy Cabbage, Carrots and Duchess Potatoes
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Health Score:
62 / 100
1 hr

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie887 cal.(42 %)
Protein36 g(37 %)
Fat55 g(47 %)
Carbohydrates53 g(35 %)
Sugar added10 g(40 %)
Roughage10.8 g(36 %)
Vitamin A1.7 mg(213 %)
Vitamin D0.9 μg(5 %)
Vitamin E11.1 mg(93 %)
Vitamin K17.7 μg(30 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin14.5 mg(121 %)
Vitamin B₆1.2 mg(86 %)
Folate152 μg(51 %)
Pantothenic acid2.8 mg(47 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C145 mg(153 %)
Potassium1,719 mg(43 %)
Calcium268 mg(27 %)
Magnesium98 mg(33 %)
Iron7.2 mg(48 %)
Iodine25 μg(13 %)
Zinc4.6 mg(58 %)
Saturated fatty acids25 g
Uric acid299 mg
Cholesterol323 mg
Complete sugar28 g


For the duchess potatoes
500 grams cooked Boiled potato
Salt and grated Nutmeg
2 egg yolks
20 grams butter
2 tsps milk
For the duck
2 kitchen-ready duck legs (each about 300 grams)
2 Tbsps Cooking oil
125 milliliters Port wine
2 Tbsps sugar
2 tsps cornstarch
For the vegetables
1 small Head of cabbage
300 grams carrots
2 Tbsps butter
Salt and freshly ground pepper
grated Nutmeg
1 cup Crème fraiche
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Preparation steps


For the duchess potatoes, press the hot potatoes through a potato ricer. Set aside to cool. Stir in the egg yolks, milk and butter. Season with salt and nutmeg.


Spoon mixture into a piping bag fitted with a large star tip. Pipe rosettes onto a baking sheet.


For the duck, score the duck breast on the fat side. Brush the flesh side with oil. Cook, flesh-side down first, in a pan on both sides about 2 minutes. Season duck breast with pepper and place, fat-side up in a baking pan. Caramelize the sugar in a pan. Deglaze with port wine and stir until the sugar is dissolved. Pour over the duck breast. Cover pan with aluminum foil. Roast in preheated 200°C (approximately 400°F) oven for 10 minutes. Place baking sheet with the duchess potatoes in the oven with the duck and cook for another 15 minutes.


Remove the duck breast from the pan. Cover with aluminum foil and let stand 5 to 10 minutes. Pour dripping into a saucepan. Mix cornstarch with a little water until smooth and add to the pan. Bring to a boil, stirring. Season with salt and pepper.


For the vegetables, quarter and core the cabbage. Cut into strips, rinse and drain. Rinse, peel and cut carrots into thin sticks. Melt butter in a pan and sauté vegetables until al dente. Season with salt, pepper and nutmeg. Stir in creme fraiche and cook for about 10 minutes. Cut duck breast into slices and serve with the sauce, vegetables and duchess potatoes.