Stuffed Duck Breast with Apples and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 day-old White rolls
- 50 milliliters milk
- 2 duck legs (ready to cook, about 350 grams or 12 ounces)
- 2 shallots
- 1 Apple
- 200 grams fresh Porcini mushroom
- 1 Tbsp vegetable oil
- salt
- peppers
- 1 garlic clove
- 2 Tbsps freshly chopped parsley
- 1 egg
- 1 Tbsp Red wine vinegar
- 300 milliliters chicken stock
- 50 grams cold butter
Preparation steps
Preheat oven to 120°C (approximately 250°F). Cut bread into cubes and pour 50 ml (approximately 1/4 cup) over them. Rinse duck breasts, pat dry and cut wide, deep pockets on larger ends measuring about 2-3 cm (approximately 1 inch) wide. Season with salt and pepper. Rinse shallots and finely dice. Peel apple, quarter, core and dice. Rinse mushrooms, chop and saute mushrooms, shallots and apple in hot oil.
Peel garlic, finely chop, add to mixture and season with salt and pepper. Cook slightly and add parsley and egg. Knead together, place into a piping bag and pipe mixture into pockets in duck breasts. Secure with wooden skewers. Sear duck breasts in a hot pan until golden brown without adding fat on skin sides. Place in oven and cook for about 40 minutes.
Preheat broiler. Place duck breasts on a baking sheet and broil briefly, watching carefully. Skim cooking fat from pan, deglaze with a little vinegar, pour in chicken broth, boil and add cold butter. Strain through a sieve and season to taste. Remove wooden skewers, cut duck breasts diagonally into slices and place on plates. Serve with sauce.
