Duck Leg with Savoy Cabbage and Wine-Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 868 cal. | (41 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,259 mg | (31 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 27.7 g | |||
| Uric acid | 421 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 duck legs (each 350 grams)
- salt
- freshly ground peppers
- 1 shallot
- 1 Tbsp peppercorns
- 3 Tbsps butter
- 1 tsp Pastry flour
- 250 milliliters dry white wine
- 150 milliliters Whipped cream
- 800 grams Savoy cabbage
Preparation steps
Preheat oven to 220°C (approximately 425°F).
Rinse duck legs, pat dry, season with salt and pepper and place skin side up on a deep baking sheet. Cook in the oven for about 1 hour. After about 30 minutes prick the duck legs laterally with a fork, so the fat can leak and the legs are crispy.
For the sauce, peel shallot and chop. Sauté together with peppercorns in 10 grams (approximately 1/3 ounce) hot butter in a pan for about 2 minutes. Add flour, deglaze with wine and let reduce to about half. Pour in cream and simmer slightly until creamy. Strain through a fine sieve and season with salt and pepper.
Remove outer leaves of cabbage, cut into fine strips and blanch slightly in salted boiling water for about 5 minutes until al dente.
Bring sauce to a boil and froth with remaining butter. Drain the cabbage well and serve with the sauce on plates. Top with duck leg and serve garnish as desired with fresh bay leaves.
