Rice Timbales with Duck Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 936 cal. | (45 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 687 mg | (17 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 29.5 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 350 grams Long grain rice
- salt
- 2 duck legs (each 350 grams)
- 1 carrot
- 1 shallot
- 2 garlic cloves
- 1 stalk Celery
- freshly ground peppers
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- butter (for ramekins)
- 150 grams butter (cut into pieces)
Preparation steps
Cook the rice in 700 ml (approximately 2 cups) of salted boiling water. Meanwhile, rinse the duck breasts, pat dry, trim off fat with a sharp knife carefully and cut the fat into small cubes.
Peel the carrot, shallot and garlic and cut into small cubes. Rinse celery and cut into small cubes.
In a pan, cook duck fat until crispy. Remove and drain on paper towels.
Cut the duck breasts into strips and cook with the carrot, shallot, garlic and celery in the remaining fat in the pan, then season with salt and pepper, stir in the tomato paste, deglaze with the red wine and boil until liquid is almost completely evaporated.
Butter 4 deep ramekins (8 x 8 cm, 6 cm high) (approximately 3 x 3 inches, 2 inches high) and sprinkle with breadcrumbs. Press rice into molds to form a 1 cm (approximately 1/2-inch) thick crust. Fill with duck ragout and cover with the remaining rice. Top with butter pieces and bake until golden brown, 20-25 minutes in preheated oven.
Remove the ramekins from the oven and gently invert each onto a plate. Serve immediately with a salad, if desired.
