Photo: Kevin McCutcheon
Roasted breast of duck with heart stew, gizzard sausage, confit duck legs, dauphinoise potatoes and squash purée
51 ingredients
Serves 4
openrecipes
NB: For this recipe you will need an espuma gun and carbon dioxide cylinders.
Estimated Nutrition (whole recipe, rough)
2084
Calories
115g
Protein
93g
Fat
190g
Carbs
Counts 24 of 31 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Sauce | not in our table | 0 |
| Clementine | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Brandy | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small ducks
- 3 sprigs fresh thyme
- 2 garlic
- 500ml/18fl oz red wine
- 400g/14oz duck heartsheart
- 50g/2oz butter
- 110g/4oz celeriac
- 110g/4oz carrots
- 110g/4oz onions
- 1 litre/1¾ pints demi-glace sauce
- handful chopped fresh parsley
- leg bones (see above) duck
- 150g/5oz mirepoix
- 1 tbsp tomato purée
- 150ml/5fl oz red wine
- 2 free-range egg whites
- 1 duck
- 4 duck
- 1 litre/1¾ pints duck fat
- 2 sprigs fresh thyme
- 2 garlic cloves
- , for dredging flour
- 1 free-range egg
- dried breadcrumbs
- , for deep frying vegetable oil
- sea salt
- 125g/4½oz duck
- reserved from duck legs ingredients (see above) Duck fat
- 1 chicken breast
- 1 free-range egg white
- 200ml/7oz double cream
- 4 slices Parma ham
- 10 clementines
- 1 clove
- 1 star anise
- 1 cardamom
- 25ml/1fl oz brandy
- splash orange juice
- , for greasing butter
- 110ml/4fl oz double cream
- 110ml/4fl oz milk
- 1 garlic
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- 4 large Maris Piper potatoes
- 110g/4oz butter
- 1 chestnut squash or butternut squash
- 50ml/2fl oz hot chicken stock
- 200g/7oz kale
- 50g/2oz butter
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes