Roast Duck with Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 898 cal. | (43 %) | ||
| Protein | 26.5 g | (27 %) | ||
| Fat | 23.37 g | (20 %) | ||
| Carbohydrates | 142.11 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.21 g | (4 %) |
| Vitamin A | 386.52 mg | (48,315 %) | ||
| Vitamin D | 1.72 μg | (9 %) | ||
| Vitamin E | 2.46 mg | (21 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 5.06 mg | (42 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 95.9 μg | (32 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 4.06 μg | (9 %) | ||
| Vitamin B₁₂ | 1.04 μg | (35 %) | ||
| Vitamin C | 10.66 mg | (11 %) | ||
| Potassium | 387.04 mg | (10 %) | ||
| Calcium | 124.76 mg | (12 %) | ||
| Magnesium | 40.12 mg | (13 %) | ||
| Iron | 4.55 mg | (30 %) | ||
| Iodine | 51.16 μg | (26 %) | ||
| Zinc | 0.84 mg | (11 %) | ||
| Saturated fatty acids | 10.51 g | |||
| Cholesterol | 135.55 mg |
Ingredients
- Ingredients
- 1 Muscovy duck (about 1.6 kg) (approximately 56 ounces)
- 500 grams Fruit cereal
- 1 Savoy cabbage (about 800 grams) (approximately 28 ounces)
- 2 eggs
- 2 egg whites
- 2 White rolls
- 1 bunch Soup vegetables
- 1 onion
- 1 jar chicken stock
- ¼ l Red wine
- ¼ l milk
- 90 grams Semolina flour
- 2 Tbsps clarified butter
- 30 grams cold butter
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Rinse the duck thoroughly, remove the innards and pat dry. Season the inside of the duck with salt and pepper. For the filling: Mix the fruit muesli with 2 eggs. Toast the diced bread in 1 tablespoon butter and let cool. Add to the muesli mixture along with the crushed liver and season with salt and pepper. Stuff the duck with filling and truss. Melt the remaining butter and sear the duck on both sides. Transfer to a preheated oven at 200°C (approximately 400°F) and roast for 1 hour. Flip the duck over, pierce the skin on the sides, add the vegetables, quartered onion, chicken stock and red wine and cook for another 30 minutes. Rinse the cabbage, quarter and blanch in boiling salted water. Run under cold water until cool then the add to the duck for the last 15 minutes. Remove the stuffing from the duck and keep warm. Strain the pan drippings into a clean saucepan. Keep the cabbage warm. Remove the fat from the pan drippings, whisk in the chopped, cold butter and season with pepper and salt.
For the semolina dumplings: Bring the milk to a boil, season with salt and pepper, add the semolina and boil briefly. Whip the 2 egg whites until stiff, add the chopped parsley and mix into the semolina. Distribute between 4-6 slightly buttered ramekins and bake for 20 minutes in a preheated oven at 220°C (approximately 425°F). Remove from the oven, let to cool, invert onto a cutting board and cut into slices crosswise. Sauté the semolina slices briefly in butter, until golden brown on both sides. Carve the duck, slice the stuffing and serve with the dumplings, cabbage and pan sauce.
