Duck Legs with Pumpkin Puree and Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,194 cal. | (57 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 78.2 μg | (130 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 260 mg | (274 %) | ||
| Potassium | 2,339 mg | (58 %) | ||
| Calcium | 374 mg | (37 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 33.2 g | |||
| Uric acid | 546 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the duck legs
- 4 duck legs (ready to cook)
- salt
- peppers
- 30 grams Duck fat
- 1 tsp Juniper berries
- 1 generous pinch cinnamon
- 1 bay leaf
- 2 sprigs Mugwort
- 100 milliliters dry Red wine
- 300 milliliters duck stock
- For the red cabbage
- 1 Red cabbage
- 1 onion
- 3 Tbsps butter
- 250 milliliters dry Red wine
- 3 Tbsps Red wine vinegar
- 2 cloves
- 1 bay leaf
- 3 Oranges
- 1 Tbsp Red currant jelly
- 1 Tbsp sugar
Preparation steps
Preheat the oven to 180°C (approximately350°F).
For the duck legs, rinse the duck legs, pat dry, season with salt and pepper and cook in a pan on all sides with the duck fat. Add the herbs and spices and pour in the wine. Pour in the duck stock and bake in a preheated oven for 1 hour.
For the puree, in the meantime, peel, rinse and cut the pumpkin flesh and the potatoes into chunks. Cook in salted boiling water about 25 minutes.
For the cabbage, remove the outer leaves, cut the cabbage into quarters, remove the stalk and cut into slices. Peel the onion and finely chop.
In a pan, heat 2 tablespoons of hot butter and saute the onion until translucent. Add the cabbage, braise, pour in the wine and vinegar, stir in the spices and simmer for about 30 minutes.
Peel the orange, taking care to remove the white and cut out the filets. Collect the juice and strain the residual pulp. Pour the orange juice and mix with the red cabbage. Finally, add the orange segments, remove the cloves and season with salt and redcurrant jelly.
Rinse the scallions, trim, cut in half lengthwise and cut into 10 cm (approximately 4 inch) long pieces.
Shortly blanch in boiling salted water, drain, rinse with cold water, drain well and place in 2 tablespoons of melted butter in a pan.
Drain the potatoes and the pumpkin, let evaporate, press through a potato ricer, add the milk and 2 tablespoons of butter and puree until smooth. Season with salt and nutmeg.
Remove the finished duck legs from the pan, let rest briefly, let the sauce boil down to half and season. Thicken the sauce with some being cornstarch mixed with cold water if necessary.
Serve the puree with red cabbage and onion on warmed plates. Place the duck legs on the puree and serve drizzled with the sauce.
