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Ingredients
Roasted Duck Breast with Celery Root and Lingonberry
- Ingredients
- 4 duck legs (ready to cook, about 250 grams or 9 ounces)
- salt
- 500 grams Celery root
- 800 milliliters Vegetable broth
- 1 Tbsp White vinegar
- 2 Tbsps olive oil
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- sugar
- 300 milliliters Whipped cream
- 2 Tbsps lingonberry (from a jar)
Preheat the oven to 100°C (approximately 200°F). Rinse the duck breasts, pat dry, and season with salt. Sear in a hot, dry pan until golden brown on the skin side. Turn and cook for an additional minute. Place on a baking sheet and cook for about 45 minutes in the preheated oven, until still pink in the center. Meanwhile, peel the celery root, rinse, cut into quarters and cook in the hot vegetable broth for about 15 minutes over medium heat. Remove, drain (reserving the liquid) and set aside.
Mix the vinegar with the oil, parsley and 75 ml (approximately 1/4 cup) of the cooking liquid and season with salt, pepper and sugar. Cut the celery root into 0.5 cm (approximately 1/4 inch) thick slices and toss in the dressing.
Bring the cream and 100 ml cooking liquid to a boil in a saucepan, season with salt and pepper, stir in the lingonberries and simmer until the sauce thickens slightly. Preheat the oven's broiler and briefly cook the duck breasts (watching carefully) to finish browning. Remove and let stand briefly. Slice the meat and arrange on warmed plates with the celery root and drizzle with the sauce.
(Percentage of daily recommendation)
| Calorie | 876 cal. | (42 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |