Duck with Pomegranate and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 22.8 g | (76 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 76.4 μg | (127 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 266 μg | (89 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 2,331 mg | (58 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 48 g |
Ingredients
- For the duck
- 1 duck leg about 2.5 kg (approximately 5.5 pounds)
- 4 shallots
- 2 Apple
- 2 sprigs rosemary
- salt
- freshly ground peppers
- 4 onions
- 4 carrots
- 200 grams Celery root
- 1 stalk Leeks
- 500 milliliters chicken stock
- 1 pomegranate (seeds)
- For the cabbage
- 3 Tbsps butter
- 250 grams Chestnuts (cooked)
- 1 Tbsp powdered sugar
- 100 milliliters chicken stock
- salt
- 1 smaller Savoy cabbage about 1.5 kg (approximately 3 pounds)
- Nutmeg
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the duck: Rinse the duck inside and out under running water and pat dry. Peel the shallot and cut into wedges. Peel the apples, quarter, core and cut into wedges. Put the shallots and apples into a bowl. Remove the stems from the rosemary and add the leaves into the apple mixture. Season with salt and pepper. Season the duck inside and out with salt and pepper and fill with the apple-shallot mixture. Seal the opening with kitchen twine and toothpicks. Place breast-side up onto a roasting pan.
Preheat the oven to 200°C convection (approximately 400°F).
Rinse the onions, carrots, celery and leeks, peel as necessary and cut into chunks. Distribute together in the roasting pan. Season with salt and pepper. Pour just enough stock so that the bottom of the pan is covered. Place the duck on the grid onto the roasting pan. Cook for about 2 hours, occasionally adding more stock so the bottom of the pan remains covered.
For the cabbage: Melt 1 tablespoon of butter in a saucepan. Add the chestnuts, sprinkle with powdered sugar and let caramelize slightly. Deglaze with the stock and simmer slightly until creamy. Rinse the cabbage and quarter it. Cut the hard stalk out and cut the quarters into strips. Blanch in salted water for about 5 minutes, then drain well. Cook slightly in the remaining butter in a wide pot or pan. Season with salt and nutmeg.
After it is done, keep the duck warm in the oven at 100°C (approximately 210°F). If necessary, increase the heat to brown the skin. Pass the vegetables through a fine sieve, keeping the sauce in a pot. Skim off the fat, bring to a boil and season. Add the pomegranate seeds.
Pour the cabbage into a bowl and add the chestnuts. Pour a little of the sauce on a plate and the duck onto it (after removing the twine and toothpicks). Serve with the remaining sauce on the side.
