Roast Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 878 cal. | (42 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.7 g | (62 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 398.9 μg | (665 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 346 μg | (115 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 341 mg | (359 %) | ||
| Potassium | 2,607 mg | (65 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the Brussels sprouts
- 1 kilogram Brussels sprouts
- salt
- 2 Tbsps butter
- Nutmeg
- For the duck
- 1 duck leg about 2.5 kg (approximately 5.5 pounds)
- 2 Red onions
- 2 Apple
- 1 sprig Sage
- 2 sprigs rosemary
- 4 sprigs thyme
- salt
- peppers
- ½ l Broth (vegetable or chicken stock)
- For the dumplings
- 1 kilogram starchy potatoes
- salt
- 100 grams Pastry flour
- 1 Tbsp Potato starch
- 2 eggs
- salt
- Nutmeg
- 3 slices white bread (or toast)
- 50 grams butter
- 2 Tbsps breadcrumbs
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the duck: Rinse the duck inside and out and pat dry. The wing tips and the collar cut and both cut into large pieces. Peel and roughly chop the onions. Rinse the apples, quarter, core and also chop coarsely. Put the onions and apples into a bowl. Rinse the herbs, shake dry, pluck and chop coarsely. Add to the bowl and mix with onions and apples. Season the duck inside and out with salt and pepper and fill with the apple-onion mixture. Seal with kitchen twine and place in a roasting dish with the breast side down. Pour in about 500 ml of water (approximately 2 cups) and cook for about 2 hours, basting occasionally with juices. Turn the duck after an hour.
For the dumplings: Rinse the potatoes and boil in salted water about 25 minutes until done. Drain, peel and press through the ricer. Mix with the flour, cornstarch, eggs, salt and nutmeg and knead to form a loose, well-moldable dough. Remove the crust from the white bread and cut into small cubes. Heat 1 tablespoon in a pan and fry the bread cubes until golden brown. Drain and set on paper towels. Use floured hands to form dumplings from the dough. Use your thumb to make a well in each and put in a few of the bread pieces. Close the dough around the bread.
Take the finished duck from the roasting pan and pour juices through a sieve. Skim off the fat. Heat the juices on the stove (add 1-2 tablespoons of the fat if necessary) and fry the wings and neck until brown.
Take the stuffing out of the duck and add to the browned wings and neck. Let braise about 5 minutes and deglaze with the broth. Simmer about 15 minutes. Keep the duck warm in the oven at 100°C (approximately 210°F). Turn on the broiler just before serving if necessary.
Cook the dumplings in boiling salted water about 20 minutes. Heat the butter in a pan and brown the remaining breadcrumbs. Remove from heat.
For the brussels sprouts: Rinse the Brussels sprouts, cut crosswise and boil in salted water for about 10 minutes.
Strain the sauce through a sieve and season with salt and pepper.
Lift the Brussels sprouts with a skimmer from the water and dip into hot butter. Season with salt and nutmeg and serve on a plate with the drained dumplings, topped with the breadcrumbs and duck with the sauce on the side.
