Duck with Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,916 mg | (48 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 513 mg | |||
| Cholesterol | 312 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the potato cakes
- 600 grams starchy potatoes
- 1 egg yolk
- 80 grams Pastry flour
- 2 Tbsps freshly chopped parsley
- salt
- Nutmeg
- 2 Tbsps clarified butter
- For the vegetables
- 1 onion
- 600 grams Pumpkin
- 2 Tbsps butter
- 100 milliliters chicken stock
- 75 milliliters dry white wine
- salt
- freshly ground peppers
- 150 grams Snow peas
Preparation steps
For the potatoes, rinse potatoes and steam for 30 minutes. Then peel, squeeze through a ricer and cool. Mix with egg yolk and enough flour until dough becomes moldable. Mix in parsley and season with salt and nutmeg. Roll dough into a log shape with a diameter of about 5 cm (approximately 2 inches). Cover and let rest.
Preheat oven to 140°C (approximately 275°F).
For the duck, rinse duck breasts, pat dry and score skin. Season with salt and pepper and cook about 5 minutes on skin side until golden brown in a hot pan. Flip and briefly cook other side. Place directly on oven rack (with a drip pan below) and cook for 20-25 minutes.
For the vegetables, peel onion and finely chop. Cut pumpkin into cubes and saute in hot butter with onion for 4-5 minutes or until light golden brown. Deglaze with stock and wine. Season with salt and pepper, cover and cook for about 20 minutes or until pumpkin is tender. During the last 5 minutes, add rinsed peas.
Cut potato roll into 1 cm (approximately 1/2 inch) thick slices and cook on both sides in hot butter for abut 4-5 minutes or until golden brown.
Season the pumpkin and serve with potato cakes and sliced duck.
