Duck with Savoy Roulades

0
Average: 0 (0 votes)
(0 votes)
Duck with Savoy Roulades
share Share
print
bookmark_border Copy URL
Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation

Ingredients

for
6
Ingredients
1 kitchen-ready duck leg 2.5 kg (approximately 5.5 pounds)
6 Savoy cabbage
30 grams Rice
400 grams ground pork
1 bunch marjoram
1 Tbsp Caraway
2 eggs
200 milliliters Beef stock
80 grams butter
1 Tbsp sweet ground paprika
1 pinch ground paprika
2 Tbsps Tomato paste
1 onion
salt
freshly ground peppers
How healthy are the main ingredients?
Tomato pastemarjoramSavoy cabbageCarawayeggonion

Preparation steps

1.

Cook the rice according to package directions in salted water, drain and set aside. Rinse and finely chop the marjoram, then mix in a bowl with 1 teaspoon of salt and the cumin.

2.

Rinse the duck inside and out and pat dry with paper towels. Rub with the marjoram salt mixture inside and out.

3.

Rinse the cabbage leaves and blanch in boiling salted water for 2-3 minutes. Remove with a slotted spoon, lie flat on a kitchen towel and allow to drain. Pat the surface dry.

4.

Heat 20 grams of butter (about 1 ounce) in a pan and fry the ground pork. Place in a bowl and let cool. Mix the rice, eggs, salt and pepper with the pork. Spread onto the cabbage leaves. Roll up lengthwise and tie closed with kitchen twine.

5.

Butter a casserole dish and put the duck in it. Put the cabbage roulades around the duck. Pour in the beef stock and cook covered for 50-60 minutes over low heat. Pour in a tablespoon of water when needed. Melt the remaining butter.

6.

Lift the duck from the casserole dish and place in an ovenproof dish. Brush with the melted butter. Cook in the preheated oven at 220°C (approximately 430°F) for 30 minutes. Keep the roulades warm during this time. Baste the duck occasionally with its juices.

7.

Peel and grate the onion. Remove the roulades from the casserole dish and keep them warm. Heat the sauce in the casserole dish and add the grated onion, pepper, paprika and tomato paste. Season with salt and cook 3-4 minutes.

8.

Spread half the sauce in a serving dish and arrange the duck on it. Set the roulades around the duck. Serve with the remaining sauce on the side.