Duck with Vegetables, Mashed Potatoes and Cranberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 49,434 cal. | (2,354 %) | ||
| Protein | 1,328 g | (1,355 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 10,476 g | (6,984 %) | ||
| Sugar added | 36 g | (144 %) | ||
| Roughage | 824.4 g | (2,748 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 38 mg | (317 %) | ||
| Vitamin K | 1,341.3 μg | (2,236 %) | ||
| Vitamin B₁ | 52.6 mg | (5,260 %) | ||
| Vitamin B₂ | 5.3 mg | (482 %) | ||
| Niacin | 1,160.6 mg | (9,672 %) | ||
| Vitamin B₆ | 110.1 mg | (7,864 %) | ||
| Folate | 10,108 μg | (3,369 %) | ||
| Pantothenic acid | 268.9 mg | (4,482 %) | ||
| Biotin | 280.8 μg | (624 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 12,545 mg | (13,205 %) | ||
| Potassium | 255,196 mg | (6,380 %) | ||
| Calcium | 6,193 mg | (619 %) | ||
| Magnesium | 14,786 mg | (4,929 %) | ||
| Iron | 600.9 mg | (4,006 %) | ||
| Iodine | 2,280 μg | (1,140 %) | ||
| Zinc | 286.6 mg | (3,583 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 10,952 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 525 g |
Ingredients
- For the duck
- 4 small duck legs (each about 120 grams, skinless)
- 1 shallot
- 2 garlic cloves
- 1 tsp salt
- 1 Tbsp Coriander
- 1 tsp brown sugar
- 1 tsp Mustard seed
- 1 bay leaf
- 3 Juniper berries
- 100 milliliters Maple syrup
- 1 Tbsp olive oil
- For the cranberries
- 200 grams Cranberry
- 100 grams sugar
- 125 milliliters Red wine
- 1 pc Cinnamon stick
- 2 tsps grated Orange peel
- freshly ground peppers
- 1 tsp cornstarch
- For the mashed potatoes
- 400 kilograms starchy potatoes
- 250 grams Parsnips
- 250 milliliters milk
- 1 Tbsp butter
- salt
- freshly ground peppers
- Nutmeg
- For the vegetable bed
- 400 grams Chard leaf
- 200 grams Endive
- salt
- olive oil
- freshly ground peppers
Preparation steps
For the duck: rinse duck breasts and pat dry. Peel shallot and garlic, puree with salt, cumin powder, sugar, mustard seeds, bay leaf, juniper berries and 80 ml (approximately 1/3 cup) of maple syrup and 200 ml (approximately 3/4 cup) of water in the blender. Marinate duck breasts in the mixture for about 3-4 hours.
Heat oil in a pan and sear duck breasts briefly. Roast in preheated oven at 80°C (approximately 175°F) for about 30 minutes.
For the cranberries: combine cranberries with sugar, red wine, cinnamon and orange zest. Bring to a boil and simmer for about 5 minutes. Strain through a sieve, collecting all juice. Return all juice to the pan and bring to a boil.
Whisk cornstarch with a little cold water, add to the juice and bring to a boil again. Simmer until it thickens. Return cranberries to the juice and season well with pepper. Remove from heat.
For the mashed potatoes: peel potatoes and cook in salted water for about 25 minutes. Drain and press through a potato ricer. Peel parsnip, cut into pieces and cook in salted water for 10 minutes or until soft. Drain and press through the ricer. Mix mashed potatoes and parsnip.
Add heated milk and butter to potatoes and whisk well. Season with nutmeg, salt and pepper. Add more milk, if necessary.
For vegetable bed: rinse and spin dry chard and endive, cut out hard stalks, if necessary. Blanch chard and endives in boiling salted water for about 3 minutes. Drain well and chop coarsely. Toss with 2-3 tablespoons of olive oil, season with salt and pepper.
Cut duck breasts into thin slices.
Place oiled rings onto plates. Layer vegetables, mashed potatoes and duck breasts into each ring. Top with cranberry sauce. Remove ring and garnish, if desired, with fried vegetables or onion strips. Serve.
