Monday 4. Jul. 2022, week 27
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Roast duck with potatoes and red cabbage

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Estimated Times
Preparation time: 35
Cooking time: 180
 
Ingredients
servings
1pcs.Whole duck ~3000 g
2tspSea salt ~11 g
4pinchBlack Pepper ~1.5 g
2pcs.Apple ~320 g
200gPrunes
1.5kgPotatoes ~1500
1jarPotato, canned ~500 g
100gWhite sugar
2tspFrying/baking margarine 80% ~9 g
500gRed cabbage, canned
2tbspRedcurrant jelly ~30 g
4tbspWheat flour ~36 g
2dlSemi-skimmed milk ~200 g
1tspFood colouring ~5 g
1sachetPotato crisps ~200 g

Transfer ingredients to supplier
Serving price:8,25 €
Consumption33,02 €
Purchase54,64 €
Delivery percent:15/15

Directions

The duck:
Remove the giblets from the duck and rinse well inside and out. Rub the cavity with salt and pepper.

Peel and core the apples and chop into small cubes. Stuff the duck with apples and prunes. The prunes should preferably be stoned. Once stuffed, secure the cavity with a trussing needle.

Place a rack over a roasting tray. Place the duck on the rack, breast-side down. Pour a litre of water into the roasting tray and place in the oven. The oven should be cold. Preheat the oven to 160ºC.
Roast the duck for approx. 3 hours (1 hour per kg).
After 45 mins., pour off the fat from the roasting tray and add a litre of water.
It is important to make sure that there is water in the roasting tray the whole time!

If the skin is not crisp, brown at 250ºC.

Sugar-browned potatoes:
Heat
the pan and then sprinkle over the sugar. The sugar first melts, then turns brown. Add 2 tsp butter/margarine and the potatoes. Reduce the heat to 2-3. (Don't worry if the sugar caramelises, it will melt again.)
Turn the potatoes regularly. The potatoes will need approx. 10 mins.

Red cabbage:
Heat the red cabbage in a pan with the redcurrant jelly.

Gravy to serve 4:
Remove the roasting tray from the oven and skim the fat off the jus (by removing with a spoon). Put 1 dl fat to one side.
Heat 1 dl fat in a pan, add 3-4 tbsp flour, stirring rapidly. Add 3/4 litre liquid from the roasting tray and bring to the boil. Add the milk and bring back to the boil over a low heat.
Add gravy browning and season with salt and pepper.



Tip

The best apples for the stuffing are Belle de Boskop or Cox's Orange.





Nutritional data
1,437 Kcal Per Serving
F: 47 g, P: 43 g, C: 217 g, DF: 19 g
5,749 Kcal (127 Kcal/100 g)

Energy for the recipe Roast duck with potatoes and red cabbage
More statistics
  | Source: Madopskrifter.nu



 
 
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Meal plan week 27
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  • Recommended energy composition:
    Fat: 20-35%
    Protein: 10-35%
    Carbohydrate: 45-65%

    The recommendation is individual and depends on your daily activities.

    Source: (IOM) 2002

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    Daily energy needs
    Male about 11.000 kJ.
    Female about 9.000 kJ.
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