Recipes

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Breast of duck with bread dumplings

Tag: Christmas
Nutritional values (per serving)
Calories 607 kcal
Fat37 g
Sodium 443.0 mg
Carbohydrates35 g
Protein 34 g
Phosphorus 488 mg
Potassium590 mg
Liquid216 ml
Ingredients (4 Serves )

Duck breast:

  • 500 g duck breast
  • 1 tablespoon rapeseed oil
  • Pepper

Bread dumplings:

  • 250 g bread rolls, diced
  • 100 g apples, peeled and grated
  • 25 g onions, finely diced
  • 1 teaspoon butter
  • 125 ml water
  • 125 ml cream (30 % fat)
  • ½ tablespoon cooking starch
  • 2 eggs
  • 5 g sugar
  • ½ teaspoon cream of tartar baking powder
  • 50 ml milk
  • Nutmeg, pepper

 

 

moderate
Nutrition Tips

Breast of duck goes very well with creamed savoy cabbage or red cabbage.

Directions

Place the duck breasts flesh side down and score the fat layer with a knife to stop them shrinking when fried. Pre-heat the oven to 180° C (hot air circulation). Using very little oil, fry the breasts on the skin side and then on the flesh side. Season with pepper and fry again briefly. Then roast the breasts in the oven at 180°C for approx. 3-4 mins. Once cooked, switch off the oven and with the oven door open allow the meat to rest, so that it will lose less liquid when cut. It will also taste juicier!

Mix together the diced bread rolls and grated apple. Melt the butter in a pan and sweat the diced onions in it. Mix the starch with 125 g cold water and the cream and combine with the onions. Pour the resulting warm liquid over the diced bread rolls. Pre-heat the oven to 180°C (hot air circulation). Separate the eggs. Combine the yolks with the sugar, cream of tartar baking powder and 50 g milk and add to the bread roll mixture. Beat the egg whites to a foam and add carefully to the dumpling mixture. Shape the dumplings to an appropriate size, place in a baking dish and bake at 180°C for 20-25 minutes.

Nutrition Tips

Breast of duck goes very well with creamed savoy cabbage or red cabbage.

Origin: Germany
 
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