Seared Duck Breast with Rösti
(Percentage of daily recommendation)
|Calorie||473 kcal||(23 %)|
|Protein||20.28 g||(21 %)|
|Fat||25.72 g||(22 %)|
|Carbohydrates||47.42 g||(32 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.71 g||(19 %)|
|Vitamin A||150.22 mg||(18,778 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.84 mg||(15 %)|
|Vitamin B₁||0.22 mg||(22 %)|
|Vitamin B₂||0.06 mg||(5 %)|
|Niacin||10.76 mg||(90 %)|
|Vitamin B₆||0.38 mg||(27 %)|
|Folate||47.67 μg||(16 %)|
|Pantothenic acid||0.05 mg||(1 %)|
|Biotin||1.31 μg||(3 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||49.9 mg||(53 %)|
|Potassium||1,270.97 mg||(32 %)|
|Calcium||46.68 mg||(5 %)|
|Magnesium||44.29 mg||(15 %)|
|Iron||4.04 mg||(27 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||0.57 mg||(7 %)|
|Saturated fatty acids||10.06 g|
- 2 duck legs (each around 350 grams) (approximately 12 ounces)
- 3 Tbsps Canola oil
- 1 kilogram predominantly waxy potatoes
- 1 onion
- freshly ground peppers
- freshly grated Nutmeg
- 4 Tbsps clarified butter
- 1 Tbsp pink peppercorns
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.