Seared Duck Breast with Rösti

Name: Seared Duck Breast with Rösti
Total time: 1 h 30 min
Yield: 4
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

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Health Score:

7,7 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 30 min.

Ready in

Calories:

473

calories

Calories

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Nutritional values

1 each contains
(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 %)

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more nutritional values

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
Cholesterol	107.92 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

each

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

How healthy are the main ingredients?

potato onion salt Nutmeg

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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.