Duck with Savoy Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.7 g | (96 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 27.5 mg | (229 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 495 mg | (521 %) | ||
| Potassium | 2,912 mg | (73 %) | ||
| Calcium | 682 mg | (68 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 526 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 31 g |
Ingredients
- 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
Preparation steps
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.
Rinse the duck inside and out and pat dry with paper towels. Rub with the marjoram salt mixture inside and out.
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.
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.
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.
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.
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.
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.
