Wild Duck Breast with Mushroom Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,530 cal. | (73 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.5 g | (82 %) |
| Vitamin A | 7.4 mg | (925 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 20.4 mg | (170 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 36.3 mg | (303 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 62.1 μg | (138 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 203 mg | (214 %) | ||
| Potassium | 3,520 mg | (88 %) | ||
| Calcium | 524 mg | (52 %) | ||
| Magnesium | 396 mg | (132 %) | ||
| Iron | 20.5 mg | (137 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 39.7 g | |||
| Uric acid | 673 mg | |||
| Cholesterol | 640 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the duck breast
- 4 duck legs (each 200 grams)
- 2 shallots (peeled and finely chopped)
- 250 grams fresh Porcini mushroom (trimmed and cut into small pieces)
- 2 Tbsps Walnut oil
- salt
- freshly ground peppers
- 1 garlic clove (finely chopped)
- 2 Tbsps parsley (chopped)
- 2 Tbsps Pumpernickel bread (crumbled)
- 3 egg yolks
- 4 Wooden skewers
- clarified butter (for frying)
- 1 tsp Vinegar
- 300 milliliters chicken stock (from a jar)
- 50 grams cold butter
- 4 Swiss chard
- 4 Boy carrots
- salt
- freshly ground peppers
- 2 Tbsps butter
- For the sweet potato
- 1 kilogram Sweet potato
- 50 grams Pastry flour
- 150 grams Quark
- 2 eggs
- salt
- 2 Tbsps slivered almonds
- 1 Tbsp butter
Preparation steps
For the duck breasts, slice each duck breast on the large end to create a pocket about 2x8 cm (approximately 1x3 inch) and season with salt and pepper.
Heat walnut oil in a pan, saute shallots and porcini mushrooms briefly, add garlic and season with salt and pepper. Remove from heat, let cool slightly and mix with parsley, pumpernickel crumbs and egg yolks. Pour mushroom mixture into a piping bag with a thick tip and fill duck breast pockets. Secure pockets with wooden skewers.
Heat butter in a pan, fry duck breasts on both sides and then place skin-side down in the skillet. Bake in a preheated 200°C (approximately 400°F) oven for 8-10 minutes. Each duck breast should still be pink inside.
Remove duck breasts from the pan, cover and keep warm for 10 minutes. Drain roasting fat from the pan. Deglaze pan with some vinegar and chicken stock, boil, stir, add a piece of cold butter and season to taste.
Cut duck breasts with a sharp knife diagonally into slices and arrange on the sauce.
For the chard, rinse leaves, remove white stem, cut greens into small strips and blanch in a pot of boiling salted water for about 4 minutes, drain, rinse with cold water and drain again.
Peel carrots, trim and cook in a pot of boiling salted water for about 7 minutes, drain, rinse with cold water and drain again. Then cut diagonally into pieces.
To serve, briefly mix vegetables with hot butter and season with salt and pepper.
For the sweet potato, peel sweet potatoes, trim and cook for 20 minutes in a pot of salted water. Press hot potatoes through a ricer. Mix potatoes in a bowl with flour, eggs, quark and salt. Bring a large pot with plenty of salted water to a boil. Form dumplings from sweet potato mixture that are made of approximately 2 tablespoons of dough. Cook dumplings for about 15 minutes in boiling water. Toast almonds in a pan with hot butter.
To serve, arrange stuffed duck breast with sauce, dumplings, chard and carrots on plates and sprinkle toasted almonds on the dumplings.
