Roast Duck Legs with Sautéed Foie Gras and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 31.66 g | (32 %) | ||
| Fat | 51.64 g | (45 %) | ||
| Carbohydrates | 12.19 g | (8 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.22 g | (4 %) |
| Vitamin A | 812.63 mg | (101,579 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 13.66 mg | (114 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 66.18 μg | (22 %) | ||
| Pantothenic acid | 1.06 mg | (18 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 7.05 μg | (235 %) | ||
| Vitamin C | 23.69 mg | (25 %) | ||
| Potassium | 401.96 mg | (10 %) | ||
| Calcium | 79.02 mg | (8 %) | ||
| Magnesium | 26.84 mg | (9 %) | ||
| Iron | 6.32 mg | (42 %) | ||
| Zinc | 0.98 mg | (12 %) | ||
| Saturated fatty acids | 13.76 g | |||
| Cholesterol | 191.25 mg |
Ingredients
- Ingredients
- 4 duck legs (deboned)
- 2 garlic cloves
- salt
- freshly ground peppers
- 1 large Zucchini
- 1 Tbsp cornstarch
- vegetable oil (for frying)
- 250 grams Cherry tomatoes
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- 2 Tbsps balsamic vinegar
- 1 pinch sugar
- Chili powder
- 300 grams Duck Foie Gras
Preparation steps
Preheat the oven to 120°C (approximately 250°F) convection.
Rinse the duck legs, pat dry and remove the skin. Peel the garlic and finely chop. Sprinkle over the duck legs and season with salt and pepper. Arrange the duck legs on a large piece of plastic wrap, wrap up into logs tightly then arrange on a wire rack and bake for about 60-70 minutes.
Meanwhile, for the crispy zucchini: Peel the zucchini, cut in half lengthwise and scrape out the seeds. Slice the flesh into long, thin strips on a mandoline. Toss with the cornstarch and fry in hot oil for 1-2 minutes, until golden brown and crispy. Drain on paper towels and sprinkle with salt.
For the sautéed tomatoes: Cut an "X" in the base of each tomato, blanch in boiling water, shock in ice water, peel, quarter and remove the seeds. Heat 1 tablespoon olive oil in a frying pan and sauté the tomatoes for 1-2 minutes. Deglaze with the lemon juice and balsamic, remove from the heat and let cool to lukewarm. Drizzle with 2 tablespoons olive oil and season with sugar, salt and chili.
For the foie gras: Cut the duck liver into 8-12 (8 mm) (approximately 1/4 inch) thick slices. Season with salt and pepper and sear in the remaining olive oil until golden brown on both sides. Arrange on a warmed serving platter, spoon the tomatoes and sauce around then top with the sliced duck legs and crispy zucchini.
