Duck with Pomegranate and Cabbage

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Duck with Pomegranate and Cabbage
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h.
Ready in
Calories:
677
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie677 cal.(32 %)
Protein32 g(33 %)
Fat30 g(26 %)
Carbohydrates68 g(45 %)
Sugar added2 g(8 %)
Roughage22.8 g(76 %)
Vitamin A2 mg(250 %)
Vitamin D0.1 μg(1 %)
Vitamin E8.6 mg(72 %)
Vitamin K76.4 μg(127 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.9 mg(116 %)
Vitamin B₆1.5 mg(107 %)
Folate266 μg(89 %)
Pantothenic acid2.6 mg(43 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C184 mg(194 %)
Potassium2,331 mg(58 %)
Calcium319 mg(32 %)
Magnesium120 mg(40 %)
Iron6.4 mg(43 %)
Iodine21 μg(11 %)
Zinc4.1 mg(51 %)
Saturated fatty acids12.5 g
Uric acid347 mg
Cholesterol113 mg
Complete sugar48 g

Ingredients

for
4
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
How healthy are the main ingredients?
LeekChestnutrosemaryshallotApplesalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

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.

3.

Preheat the oven to 200°C convection (approximately 400°F).

4.

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.

5.

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.

6.

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.

7.

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.

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