Duck Stuffed Dumplings with Swiss Chard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 4 medium egg yolks
- 160 grams butter
- 160 grams Pastry flour
- 60 grams Semolina flour
- salt
- freshly ground pepper
- 1 duck leg (About 1.6 kg)
- 40 grams shallots
- 1 garlic clove
- Sage
- 1 sprig rosemary
- thyme
- 1 handful Chervil
- 400 grams Swiss chard
- 1 Tbsp vegetable oil
- 100 grams Bacon
- 1 Tbsp Vinegar
- 1 pinch sugar
Preparation steps
Peel potatoes, rinse and cook for 20 minutes. Drain and let cool, then press through a potato ricer. Mix potatoes with 3 egg yolks, 60 grams (approximately 4 1/4 tablespoons) of butter, flour and semolina. Season with salt and pepper and knead into a smooth dough. Let dough rest covered for 1 hour.
Remove skin from duck. Spread duck flat on a board and freeze for 20 minutes. Remove duck legs, cut meat from bones and chop finely. Save duck breasts for another use.
Peel shallots and garlic and chop finely. Rinse herbs, shake dry and chop finely.
Heat a pan dry and brown duck skin. Strain through a sieve and retain fat. Sauté shallots and garlic in 2 tablespoons duck fat, then add duck leg meat and sear. Last, add duck skin and herbs (including up to 1 tablespoon of sage) and season with salt and pepper.
Roll out potato dough and cut out 28 circles, each about 9 cm (approximately 3 1/2 inches in diameter). Place 1 heaping tablespoon of meat mixture on each. Sprinkle edges of dough with remaining beaten egg yolk, fold over and squeeze edges firmly with a fork. Place dumplings for 10 minutes in boiling salted water.
Meanwhile rinse Swiss char and chop coarsely. Finely dice bacon. Heat oil in a pot. Fry bacon until crispy. Add chard and cook 5–6 minutes. Season with vinegar, salt, pepper and sugar.
Melt remaining butter and sauté sage briefly. Remove dumplings with a slotted spoon from water and drain. Serve on plates with chard and sage butter.
