Duck Breast with Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 986 cal. | (47 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.8 g | (63 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 136.4 μg | (227 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 303 μg | (101 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 259 mg | (273 %) | ||
| Potassium | 2,061 mg | (52 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the duck breast with vegetables
- 500 grams duck legs (with skin)
- ½ tsp finely chopped rosemary
- ½ tsp ground ginger
- 2 carrots
- 1 small Cauliflower
- 100 grams cremini button Mushroom
- 1 small piece Romanesco broccoli
- 150 grams Swiss chard (just the leaves)
- salt
- freshly ground pepper
- 125 milliliters Vegetable broth
- 1 shallot
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- For the semolina dumplings
- 250 grams Semolina flour
- 100 grams butter
- 250 milliliters milk
- 250 milliliters Vegetable broth
- 3 eggs
- salt
- Nutmeg
- white peppers
- breadcrumbs (to coat)
Preparation steps
For the duck breast with vegetables: Preheat the oven to 50°C (approximately 125°F). Rinse the duck and pat dry. In a small bowl, mix together the rosemary and ginger, season with salt and pepper and rub into the duck.
Peel the carrots and slice on the diagonal. Rinse the cauliflower and Romanesco, divide into florets. Peel the shallots and chop finely. Rinse the chard leaves and cut into bite-size pieces. Clean the mushrooms with a damp cloth and leave whole or quarter if large.
Heat the oil in a skillet and saute the duck breast skin side down over medium-high heat until browned. Flip the duck breast over and saute briefly on the flesh side. Remove from the pan, wrap in foil and roast until pink inside, 20-25 minutes. Let rest.
Blanch the romanesco and cauliflower in a pot of boiling salted water for about 1 minute. Drain, rinse under cold water and drain well. Blanch the carrots 3 minutes, drain, rinse under cold water and drain well. Heat the butter in a large skillet and saute the shallots until translucent. Add the mushrooms, saute briefly then add carrots, romanesco, cauliflower, and chard and saute until the vegetables are crisp-tender. Season with salt, pepper and ginger. Add the broth, cover and simmer until tender, about 3 minutes. Spoon onto warmed plates, slice the duck breast and arrange on the vegetables.
For the semolina dumplings: In a saucepan, bring the milk, broth, and butter to boil, season with salt and sprinkle in the semolina stirring constantly until the mixture is thick and cleans the side of the pan. Let cool slightly. Stir in the eggs until well combined, season with nutmeg and pepper. Let cool completely, then shape into 8 large dumplings. Cook in a pot of boiling salted water until they bob to the surface and are cooked through, 10-12 minutes. Remove, roll in bread crumbs and serve with the duck.
