Roast Duck Breast with Sauerkraut and Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,226 cal. | (58 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,837 mg | (46 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 38.9 g | |||
| Uric acid | 419 mg | |||
| Cholesterol | 344 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the duck
- 400 grams baking potatoes
- salt
- 4 duck legs (about 180 grams of 6.3 ounces)
- freshly ground peppers
- For the sauerkraut
- 1 Apple
- 1 onion
- 3 Tbsps butter
- 1 can Sauerkraut (770 grams of 1.7 pounds, drained)
- 5 Juniper berries
- 2 bay leaves
- sugar
- 1 Tbsp Caraway
- 150 milliliters Cider (may substitute white wine or apple juice)
- 80 grams clarified butter
- For the gnocchi
- 2 sprigs Basil
- 1 sprig thyme
- 1 sprig parsley
- 1 egg
- 150 grams Pastry flour
- Nutmeg
- Pastry flour (for the work surface)
- For cooking
- 40 grams butter
Preparation steps
For the gnocchi: Peel and rinse potatoes. Boil for 25-30 minutes in salted water.
For the duck: Meanwhile, rinse duck breasts, pat dry and season with salt and pepper. Sear, skin side down, in a frying pan until golden brown. Flip and cook for 1 minute more. Remove from pan and place on a baking sheet lined with parchment.
Drain potatoes, evaporate over low heat and press through a ricer while still hot. Let cool. Preheat the oven to 250°C (approximately 480°F).
For the sauerkraut: Rinse apple, cut in half, remove seeds and dice. Peel and mince onions. Heat 1 tablespoon butter in a pan and sauté apple and onion. Add sauerkraut, juniper, bay leaves, 2 pinches of sugar and cumin. Deglaze with cider and about 150 ml (approximately .6 cup) of water. Simmer over medium heat for 15 minutes.
Meanwhile, rinse herbs, shake dry, pluck off leaves and mince. Knead with pressed potatoes, egg and flour. Season with salt, pepper and nutmeg.
Place duck breasts in the preheated oven and bake for 7-10 minutes.
Put potato mixture on a floured surface and roll into a 2 cm (approximately 3/4 inch) thick log. Cut into 1.5 cm (approximately 1/2 inch) segments. Press each piece a fork and cook for about 10 minutes in boiling salted water. Remove with a slotted spoon once gnocchi float to the top. Heat butter in a pan and add cooked gnocchi.
Remove duck from oven, let rest briefly and slice. Plate wth apple sauerkraut and gnocchi on warmed plates. Serve immediately.
