Duck Served in Jelly with Side Salad

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Duck Served in Jelly with Side Salad
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories192 kcal(9 %)
Protein15.7 g(16 %)
Fat12.7 g(11 %)
Carbohydrates4 g(3 %)

Ingredients

for
4
Ingredients
1
Duck breast (each 200g)
Salt and Pepper
6
400 milliliters
3-5 tablespoons of White vinegar
2
1 teaspoon
pickled green Peppercorns
150 grams
1-2 teaspoons of grated Horseradish
1 bunch
100 grams
3 teaspoons
2 tablespoons
Chopped leek stalks (for garnish)

Preparation steps

1.

Cut the duck breast crosswise and season with salt and pepper. Place the duck breat skin-side-down in a pan (with fireproof handle) and fry for about 2 minutes. Flip and roast for about 12-15 more minutes in a preheated oven at 170°C (gas mark 2-3, fan: 150°C) (approximately 340°F). Remove, let cool and set aside.

2.

Soak gelatin in cold water for 5 minutes. Season the chicken stock with the vinegar, salt and pepper and bring to a boil. Add the gelatin to the broth and dissolve. Let cool.

3.

Peel the shallots and cut into rings. Fry in a pan with the fat from the duck until golden brown, then let cool. Pour the cooled - but still liquid - gelatin mixture into ramekins (with flat bottoms, such as soufflé dishes). Fill the ramekins with the mixture to about 1/2 cm deep (approximately 1/4 inch) and let solidify. Cut the roasted duck breast into slices about 3 mm thick (approximately 1/8 inch) and layer into the ramekins. Then add half of the fried shallot rings and 2-3 green peppercorns on top. Top off with the gelatin mixture and chill for about 3 hours.

4.

Season the yogurt with salt and pepper. Cut the apple into very small pieces and combine with the horseradish and yogurt. Cut chives in rolls and fold in. Rinse and drain lettuce. Mix vinegar with salt, pepper and olive oil to make a vinaigrette and drizzle over the salad.

5.

Place the ramekins with the duck jelly briefly in hot water, remove by carefully sliding a knife around the edges and set each duck jelly mixture on a plate. Top with the remaining horseradish. Garnish with chives and serve with the salad and the apple-horseradish yogurt.