Roast Duck with Broccoli and Cauliflower
Ingredients
- For the duck
- 2 carrots
- 250 grams Celery root
- 3 onions
- 1 duck leg (2 kg or 4 pounds)
- Mugwort
- salt
- freshly ground peppers
- For the potato cakes
- 700 grams potatoes
- Nutmeg
- 3 Tbsps Potato starch
- 2 egg yolks
- Also
- 250 grams Cauliflower
- 250 grams Broccoli
- 30 grams butter
- clarified butter (to fry)
Preparation steps
Preheat oven to 200°C (approximately 400°F). Peel carrot, celery and onion and coarsely chop. Rinse duck inside and out and pat dry. Pluck mugwort stalk and mix with salt and pepper. Season duck inside and outside.
Prick skin of duck with a toothpick several times. Place breast side down with vegetables in a roasting pan. Pour in a little water and roast for about 45 minutes. Turn and cook another 45-60 minutes, adding more liquid if needed.
For the potato cakes, peel potatoes and cook for about 30 minutes in boiling salted water. Drain, rinse and drain again. Cool slightly and then press through a potato ricer into a bowl. Stir in potato starch, egg yolks and nutmeg. Season with salt and pepper. Roll out on a floured surface into a log shape and cut into 2 cm (approximately 1 inch) thick slices.
Divide cauliflower and broccoli into florets and blanch for 5-6 minutes in boiling salted water separately. Drain and leave to dry. In a pan, melt butter and lightly saute the vegetables while stirring. Season with salt and pepper. Fry potato cakes in hot butter until golden on both sides over medium heat for about 3-4 minutes each.
Remove duck from roasting pan and place on a grate with a drip pan underneath. Place back in oven for 10 minutes. Skim fat from drip pan and season sauce with salt and pepper. Arrange duck on a serving platter and serve with sauce, potato cakes and vegetables.
