Roast Dusk with Glazed Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 981 mg | (25 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 duck legs (about 300 grams or 10.6 ounces)
- 2 Tbsps ground almonds (peeled)
- 1 Tbsp slivered almonds
- freshly ground peppers
- Sea salt
- 200 milliliters chicken stock
- 1 tsp cornstarch
- 2 eggs
- 120 grams Pastry flour
- 250 milliliters milk
- 2 Tbsps grated Cheese (parmesan)
- vegetable oil (for frying)
- 400 grams Baby carrot
- 1 Tbsp butter
- 1 tsp sugar
- rosemary (chopped almonds and toasted breadcrumbs, for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Rinse duck breasts, pat dry and cut a diamond shape into skin. Sear in a hot pan, skin side down, for about 5 minutes until golden brown. Flip and briefly cook on flesh side. Place on a broiling tray with drip pan beneath. Sprinkle with almonds and season with salt and pepper. Roast until pink, about 20-25 minutes.
Remove from oven. Skim fat from cooking liquid. Pour cooking liquid and broth into a saucepan and cook over medium heat. Combine starch and some cold water. Whisk starch mixture into cooking liquid to thicken. Season with salt and pepper.
Separate eggs. Put flour in a large bowl and whisk in milk until smooth. Add yolks and cheese to flour mixture and stir until smooth. Beat egg whites until stiff and fold into batter.
Heat oil in a small nonstick pan. Ladle batter into pan and cook small pancakes until golden brown, about 1-2- minutes on each side. Repeat until all batter is cooked. Keep pancakes warm.
Rinse and peel carrots. Heat butter in a pan and cook carrots. Season with sugar and salt. Deglaze with a little water. Cover and cook for about 5 minutes. Remove lid and evaporate liquid.
Place a pancake on each plate and top with carrots. Slice duck breast and arrange on plates. Drizzle with pan sauce, garnish with breadcrumbs, chopped almonds and rosemary and serve.
