Seared Duck Breast with Rösti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,305 mg | (33 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 duck legs (each around 350 grams) (approximately 12 ounces)
- 3 Tbsps Canola oil
- 1 kilogram predominantly waxy potatoes
- 1 onion
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 4 Tbsps clarified butter
- 1 Tbsp pink peppercorns
Preparation steps
Preheat the oven to 120°C (approximately 250°F) convection.
For the duck: Rinse the duck breasts, pat dry and score the skin and fat in a diamond pattern. Heat the oil in a large frying pan, place the meat, skin-side down, in the frying pan and cook until the skin is crispy, about 6 minutes over low heat. Flip the duck over and cook for another 2 minutes. Transfer to the oven and bake for 45-55 minutes.
For the rösti: Scrub the potatoes thoroughly and cook in salted water for about 20 minutes, until fork-tender. Drain, let cool, peel and then coarsely grate into a bowl. Peel the onion, chop finely and mix with the potatoes. Season with salt, pepper and nutmeg.
Melt 2 tablespoons butter in a large frying pan, add 2-3 tablespoonfuls of the potato mixture to the pan and press gently to flatten. Cook until crispy on both sides, around 4 minutes per side. Repeat with the remaining butter and potato mixture.
Coarsely crush the pink peppercorns in a mortar.
Let the duck rest briefly then slice and season with salt. Arrange on a serving plate with the rösti and sprinkle with pink peppercorn.
Serve with rhubarb chutney, if desired.
