Duck Rillette with Melon and Watercress
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams duck legs (layer of fat)
- salt
- 1 tsp sugar
- 2 tsps freshly chopped thyme
- 1 tsp chopped marjoram
- 150 grams Goose fat
- ⅒ l dry white wine
- 2 bay leaves
- 1 tart Apple
- 250 grams Melon (such as cantaloupe)
- 1 handful Watercress
- freshly ground peppers
- 4 slices Crusty bread
Preparation steps
Trim fat layer from duck breasts. Rub meat with 11/2 tablespoon salt, sugar, thyme and marjoram. Wrap fat layer and duck breast in plastic wrap and refrigerate for 24 hours.
Cut fat layer into small cubes and place in a pot. Add goose fat, wine and bay leaves. Remove duck from plastic wrap and cut into small pieces. Cook with fat over low heat for about 2 hours. Peel apples, quarter and core and cut into small cubes. Add apples to mixture about 30 minutes before cooking time ends.
Pour a little fat into small earthenware pots and allow to cool. Add meat, making sure that meat does not touch sides or protrude from surface. The meat must be covered on all sides by fat. Pour fat over meat to cover and let cool completely.
Cut melon into small cubes. Rinse watercress and shake dry.
To serve, season rillette with salt and pepper and spread on bread slices. Arrange with watercress and melon. Dust with freshly ground pepper to taste.
