Roast Duck with Cabbage Roulades and Potato Gratin

0
Average: 0 (0 votes)
(0 votes)
Roast Duck with Cabbage Roulades and Potato Gratin
share Share
print
bookmark_border Copy URL
Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
4
For the duck
1 carrot
100 grams Celery root
1 onion
1 duck leg (about 2.5 kilograms or 5.5 pounds)
Mugwort
salt
peppers
For the potatoes
Fat (for greasing)
800 grams waxy potatoes
salt
freshly ground peppers
400 milliliters Whipped cream
For the cabbage
1 small Savoy cabbage (700 grams or 1.5 pounds)
50 grams Bacon
Nutmeg
For the sauce
150 milliliters dry Red wine
250 milliliters duck stock
1 Tbsp Pastry flour
1 Tbsp butter
How healthy are the main ingredients?
potatoWhipped creamcarrotonionsaltSavoy cabbage

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F). 

2.

For the duck: Peel and coarsely chop carrot, celery and onion.

3.

Rinse duck inside and out and pat dry. Pluck mugwort from stalks. Season duck inside and out with mugwort, salt and pepper. Prick skin of duck with a toothpick and place breast-side down in a roasting pan. Add vegetables to pan, pour in a little water and roast for about 45 minutes. Turn duck over and cook for another 60 minutes. Baste with pan juices.

For the potatoes: Grease a casserole dish with fat. Peel potatoes, rinse, thinly slice and place in the bottom of the casserole dish. Season with salt and pepper and pour in 300 ml (approximately 1.2 cups) cream. Bake for 35-40 minutes.

4.

For the cabbage: Rinse cabbage and remove 4 large leaves, set aside. Remove cabbage stalk and slice remaining cabbage into strips. Blanch large leaves in boiling salted water for 1 minute, shock in ice water, remove and drain. Dice bacon, fry in a hot pan and add cabbage strips. Pour in remaining cream and simmer for about 5 minutes. Season with salt, pepper and nutmeg. Spread cabbage leaves on a work surface and add 1 tablespoon of bacon mixture to each. Roll up and steam over vegetable broth for about 5 minutes.

Remove duck from roasting pan and place on a broiler pan. Broil duck until golden brown, about 10 minutes. When duck is done, skim fat from pan sauce and pass through a sieve. Season with salt and pepper, add wine and boil. Add flour butter (1:1 flour and butter mixed together) to thicken.

Divide duck onto plates, drizzle with pan sauce and serve with potatoes and cabbage.